Black Olive Tapenade

Many stores sell good olives in bulk, look for the freshest available.

--
SKILL LEVEL	about 1 cup

Ingredients

2 cups good quality black olives (such as nicoise, kalamata) pitted, rinsed and patted dry

1/4 cup Mazola® RightBlend® Oil

1 tablespoon small capers, rinsed and patted dry

2 anchovy filets, rinsed and patted dry

2 teaspoons fresh lemon juice

2 cloves fresh garlic, peeled and sliced

Salt and pepper, to taste

Instructions

Place all ingredients into the bowl of a food processor and pulse until finely chopped. Do not puree.

Serve at room temperature; cover and store in the refrigerator for up to 2 weeks.

Serving Suggestion: Try this delicious tapenade as an appetizer with bread or crackers, as a sandwich spread or a condiment with grilled meats.

LEAVE A review

To comment on a recipe, please login or register.

Black Olive Tapenade

Related Recipes