Makes about 1 1/4 cups

Notes: If making up to 1 week ahead, chill airtight. Spread tapenade onto crusty bread to serve as an appetizer.

How to Make It

Step 1

Pit olives. In a food processor, whirl olives, garlic, anchovies, and basil until finely chopped. Add olive oil and whirl until smooth. (Or with a knife, mince olives, garlic, anchovies, and basil; mix with oil.)

Step 2

Nutritional analysis per tablespoon.

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