Tapenade (Provencal Olive and Caper Paste)Add To My Recipes
1 and 1/2 cups (about 8 ounces) pitted brine-cured olives, such as Kalamata, Nicoise, or Gaeta
1–2 ounces (6–12 fillets) Sea Castle Anchovies, rinsed or 1 and 1/2 ounces Gefen Chunk Light Tuna in oil
1/4 cup capers, drained
1–3 cloves garlic, coarsely chopped
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried oregano or 1/2 teaspoon dried rosemary)
1 tablespoon chopped fresh parsley
1/4 teaspoon ground black pepper
1 tablespoon lemon juice (optional)
1/4 cup Bartenura Extra Virgin Olive Oil
In a food processor or with a mortar and pestle, pulse the olives, anchovies, capers, garlic, basil, parsley, pepper, and, if desired, lemon juice until minced.
Drizzle in the olive oil and mix well.
Serve at room temperature. Store in the refrigerator for up to one week.
Note: This recipe provided with permission from kosher.com.
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