Mixed Olive Tapenade

by Cate on August 14, 2004

Print PDF of recipe here.

Recipe from Cooking Light.
This piquant specialty of Provence, France, features classic ingredients from the region–olives, capers, and anchovies. Serve at room temperature with baguette slices and lemon wedges or crackers. For a fast entree option, stir the tapenade into hot cooked pasta.

1 cup kalamata olives, pitted (about 4 ounces)
1 cup green olives, pitted (about 4 ounces)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers, rinsed and drained
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
10 oil-cured olives, pitted (about 1 ounce)
3 canned anchovy fillets (about 1/4 ounce)
1 garlic clove, chopped

Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.

Yield: 16 servings (serving size: about 2 tablespoons)

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