This is a recipe that isn't as ubiquitous as Hummus, but is just as easy. It has a great earthy and salty quality. It is also equally versatile; it can be used as an hors d'ouevres or used as a spread for a sandwich. This tapenade can be made a couple days ahead.
Ingredients:
2 cup kalamata olives, pitted
1.5 cups large green olives pitted
1/4 cup roasted red pepper
4 tbsp capers
2 garlic cloves
3 anchovy fillet
1/2 tbsp chopped fresh basil
1/2 tbsp chopped fresh thyme
1/2 tbsp chopped fresh flat-leaf parsley
1/4 tbsp chopped fresh oregano
1/4 cup extra virgin olive oil
juice of half a lemon
red pepper flakes
1.5 cups large green olives pitted
1/4 cup roasted red pepper
4 tbsp capers
2 garlic cloves
3 anchovy fillet
1/2 tbsp chopped fresh basil
1/2 tbsp chopped fresh thyme
1/2 tbsp chopped fresh flat-leaf parsley
1/4 tbsp chopped fresh oregano
1/4 cup extra virgin olive oil
juice of half a lemon
red pepper flakes
Instructions:
- In a food processor, combine all the ingredients, except the olive oil. Using the pulse button, process until coarsely chopped and well blended.
- Continue to process, slowly adding the olive oil. Serve Immediately or refrigerate in a covered container.
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