Options

Format:
Include:
PRINT
Tapenade

Tapenade

Southern Living SEPTEMBER 2004

  • Yield: Makes 1 cup

Ingredients

  • 1 (6-ounce) jar pitted kalamata olives, drained
  • 1 anchovy fillet, rinsed
  • 2 garlic cloves, chopped
  • 1 small shallot, chopped
  • 1 teaspoon capers, drained
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • Assorted crackers (optional)
  • Fresh raw vegetables (optional)

Preparation

Pulse first 5 ingredients in a food processor 4 or 5 times or until finely chopped. Stir in olive oil and lemon juice until blended; stir in parsley. Serve with crackers and vegetables, if desired.

advertisement

Go to full version of

Tapenade recipe

advertisement