Ingredients
- 1/2 pound pitted mixed olives
- 2 anchovy fillets, rinsed
- 1 small clove garlic, minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Directions
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
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By Chez Sunfleur
Palm Springs
on December 20, 2011
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Everyone RAVED about it. Even my aunt/uncle who go to Aix en Provence quite often said it took them right back to France. They were very impressed - they know all about food/wine. Thanks, Alton. You never disappoint!! P.S. I used 2/3 Kalamata and 1/3 mixed in mine.
By mmmarino_11699964
Victor, NY
on July 30, 2011
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My 9 year old daughter is an olive fiend and requests this recipe all the time! It's so easy to just throw everything in the food processor, and the result is always DELICIOUS!
By emahon
on July 11, 2011
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So easy! I needed olive tapenade for a recipe I was making and my local store didn't have any. I bought some olives thinking I could just use those instead but then I found this recipe. I didn't have capers or anchovies so I threw in a bunch of salt until it tasted about right. It came out better than tapenade I've had at restaurants. If I knew it was so easy to make, I would have just planned on making it myself from the start and not bothered looking for it at the store.
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