Tapenade

Use your favorite type of olives in this easy recipe. You can leave out just about every ingredient if you don’t like it, except for the olives, of course! Use as a spread for sandwiches like panini and muffaletta or as a condiment.

1 clove garlic, chopped
1-3/4 cups whole, pitted olives (kalamata, ripe, green; use your favorite)
1 anchovy fillet, rinsed
2 Tbsp. capers
1 tsp. chopped fresh thyme OR 1/4 tsp. dried thyme leaves

3 Tbsp. lemon juice
5 Tbsp. olive oil

1. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender or bowl of a food processor. Slowly add the olive oil into the mixture while blending or processing. Blend until a paste is formed.
2. Store in the refrigerator.

You can also make this recipe by using a mortar and pestle, or by chopping all ingredients together until very fine. The texture can be as smooth or as chunky as you like.

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