Olive Tapenade

Name: Olive Tapenade
Ingredients: 2 anchovy fillets (more to taste, I like my tapenade with at least 5 or so anchovy fillets); 1 cup kalamata olive, pitted and chopped; 4 teaspoons Worcestershire sauce; 1/2 cup extra virgin olive oil (original recipe called for 1/2 cup mayo); 1/4 cup fresh parsley, Chopped; 1 tablespoon garlic, Minced; 3 tablespoons fresh basil, Chopped

7 ingredients

5 steps

Ingredients

2 anchovy fillets (more to taste, I like my tapenade with at least 5 or so anchovy fillets)
1 cup kalamata olive, pitted and chopped
4 teaspoons Worcestershire sauce
1/2 cup extra virgin olive oil (original recipe called for 1/2 cup mayo)
1/4 cup fresh parsley, Chopped
1 tablespoon garlic, Minced
3 tablespoons fresh basil, Chopped

Directions

1

Chop and mash the anchovies on a cutting board.
2

Put them into a bowl and mix with the olives and worcestershire sauce.
3

Blend in the olive oil and add all the rest of the ingredients, blending well.
4

Cover with olive oil and plastic wrap, and chill.
5

Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.