Recipe
Tapenade
Serves: 8
Ingredients:
2 cups Kalamata olives – pitted
2 anchovy fillets
3 tablespoons capers
2 garlic cloves – minced
Juice of 1 lemon
¼ cup extra virgin olive oil
Freshly ground pepper
2 tablespoons chopped basil
2 anchovy fillets
3 tablespoons capers
2 garlic cloves – minced
Juice of 1 lemon
¼ cup extra virgin olive oil
Freshly ground pepper
2 tablespoons chopped basil
Directions:
Using a processor, combine the olives, anchovy fillets, capers, garlic, lemon juice, olive oil and pepper. Mix thoroughly. If the mixture appears too thick,
add a bit more olive oil.
Pour into a small bowl and stir in the basil.
Store leftovers in a glass jar, float a little olive oil on top and it will keep, refrigerated, for months.
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