Tapenade (Olive Caper Paste)

Tapenade (Olive Caper Paste)
2 3/4 cups
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Combine in a food processor:
2 cups black olives, pitted
3 anchovy fillets, rinsed and patted dry
3 tablespoons drained capers
3 tablespoons olive oil
2 tablespoons lemon juice or brandy
2 garlic cloves, coarsely chopped
2 teaspoons fresh thyme leaves of 1 teaspoon dried thyme
Salt and black pepper

Pulse mixture to a coarse puree.

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