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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is my favorite Tapenade recipe and I am putting it here for safe keeping. Ingredients:
1 1/2 cups black olives (such as gaela or kalamata) |
2 garlic cloves |
2 1/2 ounces anchovy fillets |
1/2 cup capers |
1/2 cup olive oil |
fresh black pepper |
Directions:
1. Drain capers. Peel garlic. Pit olives.
2. Put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar. Mix until the mixture is a paste.
3. Slowly add the olive oil and black pepper. Continue to mix until the paste is creamy.
4. Cover with a film. Refrigerate.
5. Tapenade can be stored in a refrigerator for 2 weeks, no more. Tapenade is excellent on bread and toast but also with potatoes.
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