Black Olive Tapenade


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

-- Serves
SKILL LEVEL about 1 cup
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
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.

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