Olive Tapenade
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
2 cups of dip
- Serves:
- 4
ingredients
- 2 anchovy fillets (more to taste, I like my tapenade with at least 5 or so anchovy fillets)
- 1 cup kalamata olive, pitted and chopped
- 4 teaspoons Worcestershire sauce
- 1⁄2 cup extra virgin olive oil (original recipe called for 1/2 cup mayo)
- 1⁄4 cup fresh parsley, Chopped
- 1 tablespoon garlic, Minced
- 3 tablespoons fresh basil, Chopped
directions
- Chop and mash the anchovies on a cutting board.
- Put them into a bowl and mix with the olives and worcestershire sauce.
- Blend in the olive oil and add all the rest of the ingredients, blending well.
- Cover with olive oil and plastic wrap, and chill.
- Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.
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RECIPE SUBMITTED BY
spatchcock
United States
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