Tapenade
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 4 oz kalamata olives, pitted and drained
  • 1½ oz castelvetrano olives, pitted and drained
  • 1 tsp anchovy paste OR 1 anchovy fillet
  • 1½ tsp capers, drained
  • 2 basil leaves, cut into a chiffonade
  • 1 medium garlic clove, minced
  • ⅛ tsp red pepper flakes
  • ¼ tsp lemon zest, minced
  • 2 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • parsley, chopped finely as a garnish (optional)
Instructions
  1. Chiffonade the basil leaves by rolling them lengthwise and then cutting into thin strips across the roll.
  2. Mince the lemon zest.
  3. Mince the garlic clove.
  4. Pit the olives if not already pitted. If using pitted olives, be sure to drain them well as they will retain a lot of juice, which will overwhelm the tapenade. It is best to use whole olives and pit them yourself. The extra effort will be worth it (and you will have a second use for your cherry pitter!)
  5. Halve half of each type of olive. This halving process will help the paste form while leaving larger chunks for a more rustic and (at least for me) palatable result.
  6. Add all the ingredients except the olive oil into the food processor.
  7. Pulse a few times to begin the breakdown and combination of ingredients.
  8. Scrape the sides down and pulse a few more times until a very chunky paste forms.
  9. Scrape down the sides and add the olive oil slowly as you continue to pulse the mixture.
  10. Pulse until you have the desired consistency (anywhere from a fine paste to a more chunky one).
  11. Transfer to a bowl and sprinkle fresh chopped parsley on top, if desired.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/08/08/tapenade/