Name: Green Olive Tapenade
Yield: Makes about 1 1/3 cups
Ingredients: 1 10-ounce jar cured pitted green olives, well drained; 1 2-ounce can anchovy fillets, well drained; 2 large garlic cloves; 1 teaspoon drained capers; 1/4 cup olive oil; 1 1/2 teaspoons fresh lemon juice; 1/8 teaspoon cayenne pepper; Toasted bread slices

Classic French tapenade is a spread of black olives, capers and anchovies, among other ingredients. This version has green olives instead of black.

Recipe information

Yield
Makes about 1 1/3 cups

Ingredients

1 10-ounce jar cured pitted green olives, well drained

1 2-ounce can anchovy fillets, well drained

2 large garlic cloves

1 teaspoon drained capers

1/4 cup olive oil

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon cayenne pepper

Toasted bread slices

Preparation

Combine olives, anchovies, garlic and capers in processor and puree until smooth. With machine running, slowly add oil and process until mixture resembles smooth paste, occasionally scraping down sides of work bowl. Mix in lemon juice and cayenne. Transfer tapenade to bowl. (Can be prepared 1 week ahead. Cover and refrigerate.) Serve tapenade with toasted bread slices.

TagsSpreads French European Olive Anchovy Fish Seafood Garlic Root Vegetable Vegetable Snack Starter Dinner Lunch Nut Free Dairy Free Make Ahead No-Cook Food Processor Bon Appétit

Recipe notes

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