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Classic olive tapenade
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Prep
10
minutes
mins
Ingredients
1
cup
whole black kalamata olives
3
tbsp
capers
4
anchovy fillets or 2 whole anchovies
1
large garlic clove, mashed
1
tsp
dried thyme
Juice of 1/2 medium lemon
5
tbsp
extra virgin olive oil
Freshly ground black pepper to taste
Instructions
Pit the olives.
Rinse the capers in cold water to rid of excess salt; drain thoroughly.
Rinse the anchovy fillets in cold water, twice; drain thoroughly.
Put all ingredients in the food processor. Use the processor’s smaller bowl if there is one.
Process on high speed for 2 minutes, or until you obtain a rough paste.