Olive Tapenade

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

Fish course
Starter
Pescatarian
Gluten-free

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.