Black Olive Tapenade
Prep Time
10 mins
Total Time
10 mins
Effortless black olive tapenade is a holiday party menu classic.
Cuisine:
Appetizer
Makes: 2 cups
Ingredients
- 1/2 cup plus 2 tablespoons pitted Nicoise olives
- 1/2 cup plus 2 tablespoons pitted black oil-cured olives
- 1/4 cup capers, rinsed
- 4 oil-packed anchovies, patted dry
- 2 teaspoons lemon zest plus 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, smashed, peeled, and minced
- 2 teaspoons whole grain Dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
-
Combine all ingredients in the bowl of a food processor and pulse several times. Mixture should have a bumpy texture – don't over-process. Taste, and add more lemon juice or olive oil as needed. Mixture will keep well covered in the fridge for 4 days.
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Before serving, finish with a drizzle of olive oil and a few twists of black pepper. Served with toasted naan triangles, flatbread, or crackers.