Olive Tapenade
I'll bet you didn't know that Olive Tapenade, which is full of chopped briny olives, capers, and anchovies, is listed as one of the world's healthiest foods! Not only that, but you can easily whip up a batch in ten minutes flat. Besides being a flavorful dip or spread, it also makes a terrific holiday or hostess gift.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb mixed pitted olives
- 1 tbsp anchovy paste (or 3 anchovy fillets, rinsed)
- 2 clove garlic (minced)
- 1/4 cup capers (drained)
- 4 fresh basil leaves (chopped)
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 tsp Optional: preserved lemon peel (finely minced)
Instructions
- 1
Rinse the olives well in a colander under cold running water.
- 2
Place all ingredients in your food processor. Pulse to combine and continue pulsing until the tapenade is a consistency you like. Scrape down the sides of the food processor as needed. I like to leave mine fairly chunky.
- 3
Transfer to gift jars or a bowl and keep covered in the refrigerator. As long as you keep it covered and refrigerated, your tapenade should last about as long as the "best used by date" on the olives you purchased.