Name: Olive Tapenade
Yield: Yield: About 2 cups.
Ingredients: ½ tsp dried thyme; 1 Tbsp lemon juice; ⅓ cup extra-virgin olive oil; 3 cloves garlic; 2 Tbsp capers, drained and rinsed; 1 lb (500 g) pitted kalamata or other brine-cured black olives, drained; 5 to 6 oil-packed anchovy fillets (half of a 2 oz/56 g can), drained

Preparation info

Yield: About
2 cups
.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

If you like olives, you’ll love tapenade.

Ingredients

1 lb (500 g) pitted kalamata or other brine-cured black olives, drained
5 to 6 oil-packed anchov

Method

Steel Blade: Process olives, anchovies, garlic and capers until coarsely chopped, about 10 to 12 seconds. Scrape down sides of bowl. Add lemon juice, olive oil and thyme. Process with quick on/off pulses, just until combined. Do not overprocess. Transfer to a container, cover and refrigerate until ready to use.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Olive Tapenade

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of