Black and Green Olive Tapenade
A classic Provençal spread made with a flavorful blend of Niçoise and Picholine olives, sun-dried tomatoes, capers, and fresh Mediterranean herbs in extra virgin olive oil. Perfect as an appetizer or condiment.
8 servings
10 min
Ingredients
- •1 cup Niçoise olives, pitted
- •1 cup small green French olives (Picholine), pitted
- •¼ cup Oven-Dried Tomatoes , drained
- •1 tablespoon capers
- •1 clove garlic clove
- •1 fillet anchovy fillet
- •½ tablespoon chopped fresh basil leaves
- •½ tablespoon chopped fresh thyme leaves
- •½ tablespoon chopped fresh flat-leaf parsley leaves
- •¼ tablespoon chopped fresh oregano leaves
- •¼ cup extra-virgin olive oil
Cooking Instructions
- 1.
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
10 min
- 2.
Tapenade will keep up to 1 week, refrigerated, in a covered container.
