Green Olive Tapenade

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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