Tapenade Recipe by Mangia
Tapenade
You can use tapenade in sandwiches, as a dip, or to dress grilled fish, spread on toast as an appetizer, or swirl into vegetable soup. The powerful flavors of Provence olives and garlic-plus oil- packed anchovies, give it its singular Mediterranean esprit.
Ingredients
- 2 cups niçoise olives pitted
- 6 anchovy fillets packed in oil
- 1 garlic clove
- Juice of 1 lemon
- ½ cup extra-virgin olive oil
- 1 tablespoon drained capers
Instructions
- In a food processor or blender, put the olives, anchovies, garlic, and lemon juice. With the on/off button, start pureeing the mixture, adding the olive oil gradually, and pulsing the machine, until you have a paste as thick as mayonnaise. Scrape the Tapenade out of the processor into a bowl, and stir in the capers. Keeps, covered, in the refrigerator for 1 month.
