Olive Tapenade

Name: Olive Tapenade
Ingredients: 2 tablespoons anchovy fillets, chopped fine; 1 12 cups kalamata olives, chopped fine; 3 tablespoons capers, rinsed and chopped fine; 1 lemon, zest of; 3 garlic cloves, chopped fine; 1 tablespoon Italian parsley, chopped; 12 cup extra virgin olive oil; 12 teaspoon fresh ground black pepper; sea salt

9 ingredients

6 steps

Ingredients

2 tablespoons anchovy fillets, chopped fine
1 12 cups kalamata olives, chopped fine
3 tablespoons capers, rinsed and chopped fine
1 lemon, zest of
3 garlic cloves, chopped fine
1 tablespoon Italian parsley, chopped
12 cup extra virgin olive oil
12 teaspoon fresh ground black pepper
sea salt

Directions

1

Combine all ingredients and season with salt and pepper at the end.
2

Since you have salty anchovies and olives, be careful of the amount of salt you use.
3

This recipe can be done completely in the food processor, although both Bruce and I prefer the clean cut of a hand chop.
4

If you use the processor, blend all the ingredients except the olive oil until they are finely chopped.
5

Then with it running, add the olive oil slowly to the chopped mixture until it has been absorbed.
6

This will hold in the frig for weeks, so enjoy!