Black Olive Tapenade Recipe
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Servings
Prep Time
about 1
cup
0:05
minutes
Cook Time
0:00
minutes
Servings
Prep Time
about 1
cup
0:05
minutes
Cook Time
0:00
minutes
Ingredients
2
cups
good quality black olives (such as nicoise
kalamata) pitted
1/4
cup
Mazola® Corn Oil
1
tablespoon
small capers
rinsed and patted dry
2 anchovy filets
rinsed and patted dry
2
teaspoons
fresh lemon juice
2 cloves fresh garlic
peeled and sliced
salt and pepper
to taste
Instructions
Step 1) Place all ingredients into the bowl of a food processor and pulse until finely chopped. Do not puree.
Step 2) Serve at room temperature; cover and store in the refrigerator for up to 2 weeks.
Serving Suggestion: Try this delicious tapenade as an appetizer with bread or crackers, as a sandwich spread or a condiment with grilled meats.