Olive Tapenade
Olive Tapenade
Use canned anchovy, not anchovy paste, to prepare this tapenade. Keep refrigerated, stir and serve with crackers, crostini or a sliced baguette.This recipe by Dorie Greenspan appeared in the Chicago Tribune.
Prep Time
25
minutes
Cook Time
1
minute
servings
4
Total time: 26 minutes
Ingredients
- 3/4 cup (113 grams) packed, pitted, oil-cured black olives, coarsely chopped
- 1 can oil-packed anchovy, drained, coarsely chopped
- 1/4 garlic clove, germ removed, coarsely chopped
- grated zest (about 1 teaspoon) and juice of ½ lemon (about 5 teaspoons)
- 1/2 teaspoon herbes de provence or ¼ teaspoon dried thyme, or more to taste
- pinch of cayenne pepper, or more to taste
- 3 tablespoon olive oil
Directions
- Using a blender or a food processor — a mini works great — put all the ingredients in the bowl.
- Process, scraping down the sides frequently, until the olives and garlic are pureed.
- Make the tapenade chunky or smooth — the choice is yours.
- If it is too salty for your taste, stir in an additional teaspoon each of fresh lemon juice and olive oil.