Friday, October 5, 2012


Tapenade is great on French bread or crackers, the olive paste a staple of sunny Mediterranean countries. Spread over feta cheese for an appetizer, spooned on fish or vegetable soup for a main course.

1 cup pitted Nicoise or Kalamata olives
3 cloves garlic, peeled and chopped
1 Tablespoon capers
2 anchovy fillets
1 Tablespoon fresh lemon juice
1/4 cup olive oil
fresh pepper, to taste

Combine olives, garlic, capers, anchovies, and lemon juice in the food processor. Slowly add olive oil.
Can be stored in the fridge up to 5 days.

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