Recipe courtesy of Debi Mazar and Gabriele Corcos
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Mash the anchovies with the garlic in a mortar and pestle. Mix in the olives, olive oil, parsley, lemon juice and capers. 

If desired, serve the tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil and a slice of beautiful heirloom tomato.

Cook's Note

Nostraline olives are a type of black olive from the Tuscany region of Italy. Any high-quality brined black olive, such as nicoise or kalamata, can be used in their place.

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