Tapenade is a quick an easy entertainer, and a versatile ingredient too. Dip, sandwich spread, pizza topping — lots of possibilities.
For all alternate ingredient ideas, please refer to the complete blog posting by clicking here.
Ingredients
- 1 cup Pitted Olives, black, green, or a combination
- 1 tsp Anchovy Paste or two anchovy fillets, rinsed and patted dry
- 1 clove Garlic pureed
- 1 Tbsp Capers, rinsed and drained
- 1/2 tsp Lemon zest
- 1 tsp Lemon Juice
- 1 Tbsp Olive oil (approx)
- 1 tsp Dijon mustard
Instructions
- Food Processor Method: Place all ingredients in the smallest workbowl of a food processor. Pulse and process until desired texture is achieved. Mixture can be chunky, coarse, or fine, as you choose.
- Alternative methods: Ingredients can be pulverized with a mortal or pestle. Ingredients can be finely chopped by hand on a cutting board. Add lemon zest and juice, olive oil and mustard by hand, stirring vigorously to combine.
- Store in a covered container in the refrigerator for up to 1 week. Tapenade can be frozen in an airtight container for up to six months.
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