Olive Tapenade

Circle B Kitchen

Recipe adapted from Serious Eats

1/2 cup pitted black olives, such as Niçoise or oil-cured olives

1 tablespoon drained capers

2 drained oil-packed anchovy fillets

3 medium cloves garlic

5 basil leaves (optional)

1 tablespoon loosely packed fresh oregano, marjoram, or thyme leaves

1 teaspoon Dijon mustard

1 teaspoon fresh juice from 1 lemon

Extra-virgin olive oil, as needed

Kosher salt and freshly ground black pepper, if needed

1. In a food processor combine olives, capers, anchovies, garlic, basil (if using), other herbs, and mustard in the work bowl and process, scraping down the sides, until a finely chopped paste forms. Process in lemon juice. With the processor running, drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.