Olive tapenade

Use a food processor or blender. I use a deep mixing bowl and a stick blender.

Put all the ingredients into the food processor, blender or mixing bowl and mix until it is a paste.


1 cup pitted olives
1 tablespoon capers
1 anchovie (optional)
1 clove garlic
2 tablespoons extra virgin olive oil
juice of half a medium lemon

This will keep in the refrigerator for about a week. Eat it before then.

Blog at WordPress.com.

Up ↑

%d bloggers like this: