Olive Tapenade

Submitted by Carol V.

"This is my favorite Tapenade recipe and I am putting it here for safe keeping."

 

• Ready In: 10mins
• Ingredients: 6
• Serves: 6

ingredients

• 1 1⁄2 cups black olives (such as Gaela or Kalamata)
• 2 garlic cloves
• 2 1⁄2 ounces anchovy fillets
• 1⁄2 cup capers
• 1⁄2 cup olive oil
• fresh black pepper

directions

1. Drain capers. Peel garlic. Pit olives.
2. Put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar. Mix until the mixture is a paste.
3. Slowly add the olive oil and black pepper. Continue to mix until the paste is creamy.
4. Cover with a film. Refrigerate.
5. Tapenade can be stored in a refrigerator for 2 weeks, no more. Tapenade is excellent on bread and toast but also with potatoes.