Tapenade

7 ingredients
4 steps

Ingredients

  • 3/4 cup pitted Nicoise olives
  • 1 small clove garlic
  • 1 salt-packed anchovy, rinsed, bones removed
  • 2 teaspoons salt-packed capers, rinsed, drained, and coarsely chopped
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, for juicing

Directions

  1. 1
    Chop two-thirds of the olives coarsely, and chop the remaining third finely.
  2. 2
    Using a mortar and pestle, pound the garlic, anchovy, and half the capers to a paste.
  3. 3
    Stir in the olives, remaining capers, parsley, and olive oil.
  4. 4
    Season with a squeeze of lemon, to taste.

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