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GREEN OLIVE TAPENADE

GREEN OLIVE TAPENADE


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Reference:

Gourmet, September 2002

Prep:

Active time: 20 min Start to finish: 20 min

Servings:

Makes about 1 cup.

Submitted by:

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Foodie
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Ingredients

1
cup brine-cured green olives such as Cerignola or picholine, pitted
3
canned flat anchovies
1
tbsp drained bottled capers
1/2
garlic clove, minced
2
tbsp extra-virgin olive oil

Directions

1.
Pulse all ingredients in a food processor until finely chopped.
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2.
Cooks\' note:
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3.
• Tapenade keeps, covered and chilled, 1 week.
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