Skip to main contentOlive Tapenade
Olive Tapenade
Directions
- Thoroughly rinse the olives in cool water.
- Place all ingredients in the bowl of a food processor.
- Process to a course paste, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, 1 to 2 minutes total.
- Transfer to a bowl and serve.
- Can be refrigerated up to a week.
Ingredients
- 4 anchovy, filets, rinsed
- 4 oz. capers
- 2 small garlic, clove(s), minced
- 2 Tbsps. lemon juice
- 1 lb. Luigi® Olives, Kalamata Style, Pitted
- 6 - 8 Peak Fresh Produce® Basil
- 4 Tbsps. Piancone® Oil, Olive, Extra Virgin
