Olive Tapenade

1/2 cup, 4 servings

For olive fans out there, this is great!

Ingredients

  • 1 cup pitted black or green olives
  • 2 tablespoons capers
  • 4 teaspoons extra-virgin oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced fresh basil or 1/2 tsp. dried
  • 1 teaspoon crushed garlic (2 cloves)
  • dash black or cayenne pepper

Preparation

Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator. Olive Tapenade will keep for five days.

Comments

Kandace-300_thumb

kandace writes: (January 27, 2007)

I love tapenade and just recently learned that most commercial tapenades have anchovies in them. Your recipe just washed all of that sadness away! And, it is one of those dishes that is easy to serve at a gathering of raw and non-raw friends alike.

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joseegonthier writes: (January 28, 2007)

I once served it in a red pepper. I cut it like you would cut a pumpkin, and put the tapenade in. It looked great when I opened the pepper with the stem, and there was my tapenade!

Kandace-300_thumb

kandace writes: (February 01, 2007)

I had this for dinner tonight with some hummus, onion bread and a side salad. What a treat!

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mango woman writes: (May 12, 2007)

where do you get capers? i can only find them jarred or canned. ):

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