Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Tapenade

Preparation info

  • 8–10 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Pitted European black olives, preferably Niçoise

Method

Procedure

Preparation

  1. Place the olives, caper, anchovies, and (optional) garlic in a small food processor, and pulse to a coarse purée.
  2. Pulse in the oil through the feed tube, adding just enough to achieve the desired consistency: less oil for a spreadable paste, more for a sauce.