Olive Tapenade
Ingredients
-
1½
cups
pitted, brine-cured olives, drained
-
1
teaspoon
anchovy paste or 2 anchovy filets, minced
-
3
tablespoons
capers, rinsed
-
1½
tablespoons
parsley, coarsely chopped
-
3
cloves
garlic, roasted if desired
-
3
tablespoons
fresh lemon juice (from 2 lemons)
-
¼
teaspoon
black pepper
-
¼
cup
olive oil
-
to taste
salt
Instructions
- Combine olives, anchovies, capers, parsley, garlic, lemon juice, and black pepper in a food processor and pulse until coarsely chopped.
- Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.
- Season to taste with salt and pepper and serve at room temperature.
Nutrition Facts (estimated)
Servings
12 servings (¼ cup each)
Calories
68
Total fat
7g
Total carbohydrates
1g
Total protein
0.4g
Sodium
338mg
Cholesterol
0.4mg
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