Tapenade
Ingredients
2 cups pitted Niçoise
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
4 anchovy fillets
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
Preparation
1
Combine all the ingredients except the basil in the bowl of a food processor. Puree and then transfer to a bowl. Fold in the basil and set aside until needed, up to two hours, or refrigerate for up to three days in an airtight container.
Tools
About
Classic tapenade is a dish from the south of France consisting of finely chopped olives, capers, anchovies and olive oil. The name tapenade actually comes from tapeno- which mean capers.
Yield:
1.5 cups
Added:
December 8, 2009
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