Olive Tapenade

By / Photography By Brooke Allen | March 21, 2016

Ingredients

  • ¼ pound Kalamata olives, pitted and roughly chopped
  • ¼ pound green olives, pitted and roughly chopped
  • 3 tablespoons capers, drained
  • 1 clove garlic, minced
  • 1 teaspoon anchovy paste
  • ¼ cup olive oil
  • 1 tablespoon lemon juice, plus zest from 1 lemon
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme, minced
  • Pinch red pepper flakes

Preparation

Combine olives, capers, garlic and anchovy paste in a food processer fitted with a metal blade and pulse 3 times. Add remaining ingredients and process until chunky. Serve on sliced baguette or crackers.

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Ingredients

  • ¼ pound Kalamata olives, pitted and roughly chopped
  • ¼ pound green olives, pitted and roughly chopped
  • 3 tablespoons capers, drained
  • 1 clove garlic, minced
  • 1 teaspoon anchovy paste
  • ¼ cup olive oil
  • 1 tablespoon lemon juice, plus zest from 1 lemon
  • 1 tablespoon fresh parsley, chopped
  • 2 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme, minced
  • Pinch red pepper flakes
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