Mixed-Olive Tapenade

Mixed-Olive Tapenade
Photo by www.chow.com


  • 2 medium garlic cloves, halved
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon brined capers, rinsed
  • 3 oil-packed anchovies, rinsed
  • ½ pound high-quality mixed olives (such as Cerignola, kalamata, and Lucques), pitted

Combine all ingredients in a food processor fitted with a blade attachment and pulse 20 times. Scrape down the sides of the bowl and continue pulsing until mixture resembles a coarse paste, about 20 times more.

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