Tapenade
From nyfoodie 17 years ago
- - to make
- Serves 12
I discovered this Mediteranean treasure while vacationing in the South of France. Perfect served on crusty french bread as an appetizer but also fares well as a crust for rack of lamb. Delicious either way, enjoy!
Ingredients
- 1/2 pound pitted black or calamatta olives ** can also be made with a mix of black & calamatta olives or green olives** shopping list
- 2 anchovy fillets, rinsed shopping list
- 1 small clove garlic, minced shopping list
- 2 tablespoons capers shopping list
- 2 to 3 fresh basil leaves shopping list
- 1 tablespoon freshly squeezed lemon juice shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- ***can also add 1 tsp of rosemary and 1 tsp of thyme*** shopping list
How to make it
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
The Rating
Reviewed by 2 people-
Been looking for this.. thanks...dj
wolfpackjack
in Raleigh loved it
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Looks easy and tasty,will have to try,thanks for sharing...
robertg
in loved it
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