Olive Tapenade

Name: Olive Tapenade
Prep time: 5 min
Total time: 5 min
Yield: 2 cups of dip, 4 serving(s)
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

(4)

Recipe by spatchcock

This is an adopted recipe. I'd also probably up the anchovy quotient, but I'm a freak that way. Don't use dried basil or parsley! It would be better just to leave it out. I also took out the addition of salt, since olives and anchovies have quite a lot of that.

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READY IN: 5mins

SERVES: 4

YIELD: 2 cups of dip

UNITS: US

INGREDIENTS

Nutrition

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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