Back Matter: Tapenade

Name: Basic Recipes: Tapenade
Cuisine: Italian
Ingredients: olive oil, 2–3 tbsp; Niçoise or Kalamata olives, ½ cup (2½ oz/75 g), pitted; Niçoise or Kalamata olives, ½ cup (2½ oz/75 g), pitted; capers, 1 tbsp; anchovy fillet, 1, minced; minced garlic, 1 tsp; grated lemon zest, 1 tsp; freshly ground pepper, ½ tsp

Preparation info

Difficulty
Easy

Appears in

Perfect Panini

By Jodi Liano

Published 2013

About

Ingredients

Niçoise or Kalamata olives, ½ cup (2½ oz/75 g), pitted
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Europe
Italy
Condiment
Fish course
Gluten-free
Pescatarian

Method

In a food processor, combine the olives, capers, anchovy, garlic, lemon zest, pepper, and 2 tbsp olive oil. Pulse to form a course puree, adding more oil if needed for spreadability. (The tapenade can be refrigerated in an airtight container for up to 5 days; bring to room temperature before using.)