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Classic Olive Tapenade
- Makes about
¾ cup
- Difficulty
Easy
By Ivy Manning
Published 2014
This time-honored paste of olives, capers, anchovies, and garlic hails from provence, where olive trees and caper bushes flourish in the sunny climate. It’s a delicious spread for grilled bread or pizza, dip for cruditÉs, or relish for grilled lamb, fish, or vegetables.
Ingredients
- Pitted Niçoise or Kalamata olives,
½ cup 2½ oz 75 g - Cap
Method
In a food processor, combine the olives, capers, anchovy, garlic, lemon zest, pepper, and
Transfer the tapenade to a bowl and use right away, or cover and refrigerate for up to 5 days, then br
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