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Olive Tapenade
- Makes about
1¼ cups
- Difficulty
Easy
Published 2024
Olive tapenade works wonders on hot, crisp pizza dough. Choose what you pair with it selectively—because olives are so salty, it’s best to use milder cheese and other ingredients that aren’t naturally salty themselves. Leftover tapenade is terrific served with crostini and goat cheese.
Ingredients
1 clove 2 1½ cups
Method
In a food processor, combine the garlic and anchovies and pulse to mince. Add the olives, herbs, lemon zest, olive oil, and red pepper flakes, if using. Process until the texture is to your liking, either to a coarse or smooth purée.
Use right away or transfer to an airtight container and refrigerate for up to 2 weeks.
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