Olive Tapenade

Name: Olive Tapenade
Yield: Makes ½ cup (200 g)
Cuisine: United States
Ingredients: 2 teaspoons packed chopped fresh parsley; 2 teaspoons capers; ¼ teaspoon dried oregano; ¼ teaspoon anchovy paste; 2 teaspoons packed chopped fresh basil; ½ cup (85 g) brined pitted olives (e.g., Nicoise, kalamata); 1 garlic clove; 1 tablespoon lemon juice; 2 tablespoons olive oil

Preparation info

Makes
½ cup

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

Ingredients

½ cup (85 g) brined pitted olives (e.g., Nicoise, kalamata)
1

Americas
United States
Fish course
Condiment
Pescatarian
California
Gluten-free

Method

Combine all of the ingredients in a blender. Blend until finely chopped, stopping periodically to scrape down the side. Use immediately or store in refrigerator.