Ingredients
Equipment
Method
Tapenade
- In a food processor, pulse the olives, capers, anchovies, sun-dried tomatoes, and garlic until roughly chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes a coarse paste (not too smooth).
Storage
- Tapenade can be stored for up to 2 weeks in the refrigerator. It could also be frozen for up to six months.