Traditional tapenade

Name: Traditional tapenade
Prep time: 15 min
Total time: 15 min
Yield: Makes about ¾ cup
Ingredients: 4 ounces pitted black olives (about 1 cup); 1 anchovy fillet; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 8 big leaves basil; 1 tablespoon capers, drained; 1 teaspoon sherry vinegar

Preparation info

Makes about
¾ cup

Difficulty
Easy
Ready in
15 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is the classic, a great dip for carrots, celery, fennel, or other raw vegetables, or for bread.

Ingredients

4 ounces pitted black olives (about 1 cup)
1 anchovy fillet

Starter
Pescatarian
Gluten-free

Method

Combine the olives, anchovy, capers, vinegar, oil, basil, and 1 tablespoon water in a blender or small food processor and blend until pureed, but not too fine. Add more water if necessary.
Season with salt and pepper and serve or refrigerate. Use within a couple of days.