Provencale Tapenade

9 ingredients
4 steps

Ingredients

  • 3 1/2 cups olives, such as kalamata, pitted
  • 1/2 cup capers, rinsed and drained
  • 2 ounces anchovy fillets, do not drain (in oil)
  • 2 garlic cloves, crushed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh basil, chopped, divided
  • 1/8 teaspoon black pepper, fresh ground

Directions

  1. 1
    combine all ingredients (1 tbsp basil) in a food processor.
  2. 2
    pulse into a spreadable paste, and stir in black pepper.
  3. 3
    just before serving, add in remaining 1 tbsp basil leaves.
  4. 4
    keeps 2 weeks, covered.

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