Black Olive Tapenade
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Ingredients
| 1.5 cup |
375 ml |
|
Pitted Black Olives: Kalamata, Provencal or a mixture |
| 2 |
|
|
Anchovy Fillets |
| 2 |
|
|
Garlic Cloves |
| 2 tbsp |
30 ml |
|
Capers |
| 3 tbsp |
45 ml |
|
Lemon Juice |
| 0.3 cup |
90 ml |
|
Olive Oil |
| 0.5 tsp |
2 ml |
|
Cracked Black Pepper |
|
|
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1. Pit olives if not already pitted (squish olive with flattened knife, and slice the pit out).
2. Whirl together olives, anchovies, garlic, capers and lemon juice in a blender or food processor. Slowly add the olive oil and pepper until it forms a smooth-ish paste.
3. Serve on baguette crostinis.
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