Tapenade
By: Melissa Peterman
Published: Tuesday, December 8, 2009 - 11:08am

Ingredients




2 cups pitted Niçoise 
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon minced shallots
1 tablespoon minced garlic
1 tablespoon capers, drained
1 tablespoon chopped fresh flat-leaf parsley
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.

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.