Green Olive Tapenade
- Reviews 1
Ready In: 24 hrs
Yields: 2 1/2 cups
Ingredients
- 2 (10 ounce) jars well-cured pitted green olives, well drained
- 2 (2 ounce) cans anchovy fillets, drained
- 1 tablespoon chopped fresh garlic
- 2 teaspoons capers, drained
- 1⁄2 cup olive oil
- 3 teaspoons fresh lemon juice
- 1⁄2 teaspoon cayenne pepper
- black pepper
- salt (optional)
Directions
- In a processor combine olives, anchovies, garlic and capers; process using on/off turns until coarsley chopped.
- Add in the oil and process again until mixed.
- Add in the lemon juice and cayenne; process until combined.
- If you prefer a smoother tapenade, then process longer (I prefer a chunkier texure).
- Transfer tapenade to a bowl; cover and refrigerate overnight or up to 5 days.
- *NOTE* you can add in salt if desired but I don't think you will need to, as this is salty already.
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