Olive Tapenade

Total Time:
10 min
Prep:
10 min

Yield:
1 cup
Level:
Easy

Ingredients
  • 1/2 cup green olives, pitted
  • 1/2 cup black olives, pitted
  • 1 teaspoon anchovy paste or 1 anchovy fillet, optional
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, smashed
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • Crackers or toast, for serving
Directions
  • In a food processor, combine the green and black olives, anchovy if using, oregano, garlic and lemon juice and pulse, stopping to scrape down the sides as needed, until everything is a coarse paste. Drizzle in the olive oil while pulsing until combined.

  • Serve with crackers or toast.


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    This recipe is featured in:

    The Kitchen