Kalamata Tapenade
CATEGORIES
INGREDIENTS
  • 9 oz olives
  • 1 large garlic clove
  • 2 tbsp walnut pieces
  • 4 canned anchovy fillets
  • 4 oz EVOO
  • lemon juice
  • pepper to taste
DIRECTIONS
  1. Put olives, walnuts, and anchovies in processor.
  2. Slowly add EVOO.
  3. Add lemon juice and pepper.
  4. Chill.
  5. Serve with toasted bread.
RECIPE BACKSTORY
Mediterranean Cookbook