2 people made this
It took me a long time to getting around to making a tapenade but I quite like this easy version. I think the big trick is picking olives that you like to eat - I always use Kalamata olives.
2 cups whole, pitted kalamata olives
2 cloves garlic, sliced
2 tablespoons anchovy fillets
3 tablespoons olive oil
3 tablespoons lemon juice
- Combine olives, garlic and anchovies in an electric blender.
- Slowly add the olive oil and lemon juice into the blender while you are blending the ingredients together.
- Blend until a paste is formed, extra olive oil can be added to get your desired consistancy.
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