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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: French Made Easy

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Total:: 15 min
Prep:: 15 min

Yield:: 6 servings

Level:: Easy

Ingredients

1/2 pound good black olives, such as kalamata, pitted and diced
3 tablespoons capers, drained
8 anchovy fillets
1 garlic clove, minced
1/2 cup good olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted

Directions

Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.

Serve on toasts.

My Private Notes

Name: Tapenade
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Ingredients: 1/2 pound good black olives, such as kalamata, pitted and diced; 3 tablespoons capers, drained; 8 anchovy fillets; 1 garlic clove, minced; 1/2 cup good olive oil; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon minced fresh thyme leaves; 1 tablespoon chopped fresh parsley leaves; 1 baguette, sliced and toasted