Make It Yourself And Nothing To It-olive Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Oh so simple tapenade...with or without the traditional anchovies...you decide! This is great on crackers, but I prefer it on toasted baguette rounds, especially with Chevre. Ingredients:
1/2lb mixed olives, pitted(if your supermarket has an olive bar in their deli, this is a great place to get a nice tapenade mixture---using canned or jarred olives, drain) |
2 peppadews(or roasted red peppers or sundried tomatoes, rehydrated--your choice) |
2 cloves garlic |
2-3t capers |
1 anchovy fillet, or a touch of paste(optional) |
squirt of lemon juice |
1-2t fresh parsley, basil or cilantro(your choice) |
1t quality olive oil(omit this if using deli olives..you really shouldn't need it) |
Directions:
1. Combine all ingredients(other than olive oil) in food processor and pulse until desired consistency.(I like mine thicker, as seen in photo)
2. Drizzle in olive oil, as needed, if using.
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