You should always have a bit of this tapanade in the fridge!

Subscribe to Sweet Paul


 

Makes 1 cup

 

You will need:

 

11⁄4 cup best Kalamata olives, pitted

4 anchovies, drained

1⁄2 garlic clove, chopped

1 1⁄2 tablespoons capers, drained

2 1⁄2 tablespoons extra virgin olive oil

1⁄2 lemon, juiced s

alt & pepper to taste

  1. In a food processor, blend olives, anchovies, garlic, and capers until mixture is almost smooth.
  2. With processor on low, slowly add 2 tablespoons of olive oil, until the mixture forms a thick smooth paste.
  3. Transfer the tapenade into a small bowl.
  4. Stir in 2 teaspoons lemon juice, or more if desired.
  5. Season with salt and pepper.
  6. Place in a sterilized glass jar and add remaining oil over tapenade to cover the surface.
  7. Store in the refrigerator.

TIP:

Photography by Sturla Bakken

Made it? Tell us about it–