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Green Olive Tapenade

Recipe information

  • Yield

    makes about 1 cup

Ingredients

2 cups pitted green olives, such as Picholine
4 salted anchovy fillets, rinsed
2 garlic cloves, coarsely chopped
1 teaspoon finely ground black pepper
1/2 cup extra-virgin olive oil

Preparation

  1. Put all the ingredients in a food processor and pulse 3 or 4 times. Scrape down the sides of the processor and pulse 2 more times; the tapenade should be coarsely chopped. It will keep covered in the refrigerator for up to 2 weeks.

Michael's Genuine Food
TagsCondimentDipSpreadsOliveAnchovyFishSeafoodStarterNut FreeDairy FreeGluten FreeKetoEasyQuick5 Ingredients or FewerMake AheadNo-CookFood ProcessorCookbooks
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