Easy and Delicious Black Olive Tapenade

By GirlCook
August 23, 2012
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Author Notes: This recipe is adapted from Thomas Keller's Bouchon cookbook. It is so easy and great as a base for pasta, as an appetizer with veggies or chips or as a topping for meats and seafood. GirlCook

Serves: 6

  • 1 1/2 cups Kalamata olives, pitted
  • 1/2 teaspoon Dijon mustard
  • 1 anchovy filet
  • 1 tablespoon drained capers
  • 1 garlic clove, chopped
  • 1/4 cup olive oil
  • 1 tablespoon minced Italian parsley
  • 1 tablespoon minced chives
  • Salt and pepper to taste
  1. Prep your anchovy by putting it in milk for a few minutes, then drain and rinse.
  2. Put olives, mustard, anchovy, garlic, olive oil in a food processor and pulse until it is a coarse paste.
  3. Stir in the parsley and chives and salt and pepper to taste.

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