Effortless black olive tapenade is a holiday party menu classic.
Author: Brooklyn Supper
1/2cupplus 2 tablespoons pitted Nicoise olives
1/2cupplus 2 tablespoons pitted black oil-cured olives
4oil-packed anchovies,patted dry
2teaspoonslemon zest plus 2 tablespoons freshly squeezed lemon juice
2clovesgarlic,smashed, peeled, and minced
2teaspoonswhole grain Dijon mustard
1/4cupextra virgin olive oil
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.
Before serving, finish with a drizzle of olive oil and a few twists of black pepper. Served with toasted naan triangles, flatbread, or crackers.