Name: Herbed Tapenade
Yield: Yield: 1 pint/480 ml
Cuisine: French
Ingredients: ½ cup/120 mL extra-virgin olive oil; 1½ tsp/5 g minced oregano; 2 tbsp/6 g basil, cut into chiffonade; 4 garlic cloves, minced; Juice of 1 lemon; 3 oz/85 g minced capers; 10 oz/284 g black olives, pitted; Ground black pepper, as needed; 10 oz/284 g green olives, pitted

Preparation info

Yield:
1 pint

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

10 oz/284 g green olives, pitted
10 oz/284

Method

If necessary, soak the olives and capers to reduce saltiness.
In a food processor, combine the olives, capers, garlic, lemon juice, and olive oil, incorporating the lemon juice and oil slowly. Blend until rather smooth.
Adjust seasoning and finish with oregano and basil.

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Herbed Tapenade

Ingredients

Method

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