Total Time
10mins
Prep 10 mins
Cook 0 mins

i'm posting this because i love this stuff, and i'm tired of searching everytime i want to make it. this is really good as a base for white pizza, among other things.

Ingredients Nutrition

Directions

  1. Pit the olives with an olive pitter, or crush the olive meat (but not the pit) with the flat side of a large knife or cleaver, and remove the seed.
  2. Put the olive meat into a food processor fitted with the metal blade.
  3. Add the tin of anchovies with oil, and the garlic, capers and olive oil and a few good turns of the pepper mill.
  4. Pulse with on/off switch to blend the ingredients together all at once.
  5. Keep this preparation brief so that the purée retains a coarse texture.
  6. Tips: 1.
  7. To store the Tapenade for future use, pack it in small jars (preferably glass).
  8. Cover jars tightly and refrigerate.
  9. [I've known it to keep as long as 2 months].

Reviews

(1)
Most Helpful

Craving salt? This is the dish a healthy way to get it. I sliced Italian bread broiled it melted some cheese and topped it with the tapenade. Just as good as mine! Thanks for posting this Yummy recipe.

Rita~ September 04, 2003

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