Recipe

Tapenade Recipe

Add Step-by-Step Photos	Nyfoodie / All my dishes 1 year, 10 months ago 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! Prep:10m Servings:12	Nyfoodie
	quick easy robust flavor

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Fans

robertg

wolfpackja

Ingredients

1/2 pound pitted black or calamatta olives ** can also be made with a mix of black & calamatta olives or green olives**

2 anchovy fillets, rinsed

1 small clove garlic, minced

2 tablespoons capers

2 to 3 fresh basil leaves

1 tablespoon freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

***can also add 1 tsp of rosemary and 1 tsp of thyme***

Directions

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.

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Comments

robertg 1 year, 10 months ago said:
Looks easy and tasty,will have to try,thanks for sharing...

wolfpackjack 1 year, 10 months ago said:
Been looking for this.. thanks...dj

jenniferbyrdez 1 year, 10 months ago said:
Love Tapenade. Thank you.

greekgirrrl 1 year, 9 months ago said:
Isn't it the best?
i love it! great post!

trev 3 months ago said:
I like this kind of stuff and I expect that this would be no exception. I have bunged on a sickie today and without scouting around, I'm quietly confidient that I have got all ingredients. So, it'll be be play time in the kitchen today. That beats going to work. Cheers!

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