Olive Tapenade
Recipe by Simone Lagomarsino
At a Glance
Prep Time: 10 minutes
Serves: 12+ Servings
Equipment
A blender is very useful for this recipe.
Ingredients
3 cups of mixed Olives, whole and pitted, including ½ cup of Kalamata Olives and ½ cup of Castelvetrano Olives
2 Garlic Cloves, very finely chopped
2 tablespoons of Capers
1 tablespoon Sun-dried Tomatoes, finely chopped
3 Basil Leaves, finely chopped
1 tablespoon of Lemon Juice
2 tablespoons of Extra-Virgin Olive Oil
1 teaspoon of Anchovy Paste
Salt and pepper to taste
Directions
Place all ingredients in a blender and blend until everything is finely chopped and blended.
Serve with crackers, put on a pizza or serve with bruschetta.
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