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Tapenade

Nothing captured the essence of the Mediterranean quite like tapenade
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Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Servings: 20
Course: spread
Cuisine: French
Calories: 35
Ingredients Equipment Method Nutrition

Ingredients
  

  • 225 g Cured black olives or Kalamata pitted
  • 40 g Anchovies in olive oil
  • 30 g Sun-dried tomatoes
  • 30 g Capers
  • 15 g Garlic germ removed
  • 30 g Extra virgin olive oil

Equipment

  • 1 Food processor
  • 1 Rubber spatula
  • 1 Container

Method
 

Tapenade
  1. 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
  1. Tapenade can be stored for up to 2 weeks in the refrigerator. It could also be frozen for up to six months.

Nutrition

Serving: 15gCalories: 35kcal

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