Olive Tapenade

Adapted from Alton Brown

Yields: 1 ½ cups

½ pound pitted olives (I like to use a mix of olives like kalamata and green)

1½ teaspoons anchovy paste

2 cloves garlic, minced

2-3 tablespoons capers

¼ cup sun dried tomatoes packed in oil

¼ cup basil leaves

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil (optional)

Place all ingredients in the bowl of a food processor. Process until the mixture forms a course paste. You will need to scrape the sides of the bowl about halfway through processing.

Transfer to a bowl and serve with crackers, baguette, grissini, etc.

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