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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This piquant specialty of Provence, France, features classic mixed ingredients from the region-olives, capers, and anchovies. Serve at room temperature with baguette slices and lemon wedges or crackers. For a fast entrée option, stir the tapenade into hot cooked pasta. Ingredients:
1 cup kalamata olives, pitted (about 4 ounces) |
1 cup green olives, pitted (about 4 ounces) |
1 tablespoon chopped fresh flat-leaf parsley |
1 tablespoon capers, rinsed and drained |
2 teaspoons chopped fresh thyme |
1 teaspoon grated lemon rind |
1/4 teaspoon freshly ground black pepper |
10 oil-cured olives, pitted (about 1 ounce) |
3 canned anchovy fillets (about 1/4 ounce) |
1 garlic clove, chopped |
Directions:
1. Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.
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