OLIVE TAPENADE

 

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Ingredients

  • 2 cups black olives (preferably oil-cured)
  • 3 cloves garlic
  • 1/4 cup fresh basil leaves, roughly chopped
  • 5 tablespoons capers, drained
  • zest and juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • freshly ground black pepper (optional)

Directions

  • Combine all ingredients, except the olive oil, in the bowl of a food processor.
  • Process until a thick paste forms. Scrape down the sides of the bowl and pulse several times to combine.
  • With the motor running, slowly pour the olive oil through the feed tube until combined.
  • Taste and add black pepper if desired.
  • Note: The tapenade can be stored in the refrigerator until ready to use.

Notes

Categories: Main Dish 
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