Tapenade recipe

Tapenade is an olive spread that originated in the Mediterranean. Tapenade is usually very drab in color, but this version includes sun-dried tomatoes and basil that add brightness to both the flavor and color.

Tapenade Recipe


Ingredients

  • 2 cups pitted Kalamata olives
  • ½ cup imported black olives (such as Nicoise), pitted
  • ¼ cup sun-dried tomatoes in olive oil, drained
  • 6 cloves garlic, peeled and minced
  • 1 tablespoon capers
  • 5 anchovy fillets
  • 1 teaspoon lemon juice
  • ¼ cup extra-virgin olive oil
  • 3 or 4 large leaves fresh basil (optional)
  1. In the bowl of a food processor, combine the Kalamata olives, black olives, sun-dried tomatoes, garlic and capers. Process until coarsely chopped.
  2. Add the anchovies, lemon juice and olive oil. Process again until finely chopped; do not puree. Cover and refrigerate.
  3. Remove the tapenade from the refrigerator. Finely chop the basil and mix in until blended. Transfer to a decorative bowl and serve with sliced crusty bread.