Tapenade
Make a little, make a lot. It freezes!
Servings
1cup (approx)
Servings
1cup (approx)
Ingredients
  • 1cup Pitted Olives,black, green, or a combination
  • 1tsp Anchovy Pasteor two anchovy fillets, rinsed and patted dry
  • 1clove Garlicpureed
  • 1Tbsp Capers,rinsed and drained
  • 1/2tsp Lemon zest
  • 1tsp Lemon Juice
  • 1Tbsp Olive oil (approx)
  • 1tsp Dijon mustard
Instructions
  1. 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.
  2. 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.
  3. 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.