Tapenade
Servings: 20
Calories: 35kcal
Cost: $8
Nothing captured the essence of the Mediterranean quite like tapenade
Equipment
- 1 Food processor
- 1 Rubber spatula
- 1 Container
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
Instructions
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.
Nutrition
Serving: 15g | Calories: 35kcal