Makes: 1 1/2 cups
Prep/Cook Time: 15 minutes
can't remember where I found this recipe... If this is your recipe,
please tell me so I can give credit where it's due. Thank you!
1 1/2 cups pitted kalamata olives
1/4 teaspoon anchovy paste or 3 anchovy fillets, rinsed and patted dry
3 tablespoons capers, rinsed
1 1/2 tablespoons coarsely chopped parsley
3 garlic cloves, minced
3 tablespoons fresh lemon juice
1/2 teaspoon fresh ground pepper
1/4 cup olive oil
by roughly chopping your kalamata olives. Then combine your olives,
anchovy paste, capers, parsley, garlic, lemon juice, and ground pepper
in your food chopper or food processor. Pulse a couple of times until
your ingredients are blended and roughly chopped. Then add your olive
oil and continue to pulse, scraping your sides once or twice, until you
have a slightly chunky, pasty consistency. Make sure not to pulse until
you reach a puree consistency otherwise your tapenade will be too wet
- Make sure not to chop until a puree consistency- should be slightly chunky.
- Liquids may separate so stir before serving if you're using it as a dip.