Olive Tapenade
Makes 6 servings

Ingredients

2 cups pitted kalamata or other cured black olives 3 anchovy fillets, drained 2 tablespoons capers, rinsed 2 garlic cloves, minced 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil 1 tablespoon chopped parsley, rosemary, or basil

Directions

Put the olives, anchovy fillets, capers, and garlic in the…

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CIA FOODIES


Tapenade

Makes 6 servings

Ingredients

  • 2 cups pitted kalamata or other cured black olives
  • 3 anchovy fillets, drained
  • 2 tablespoons capers, rinsed
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped parsley, rosemary, or basil

Directions

  1. Put the olives, anchovy fillets, capers, and garlic in the bowl of a food processor fitted with a steel blade. Pulse the machine on and off in short blasts until a coarse paste forms. There should still be distinct pieces of olive in the mixture.
  2. With the machine running, drizzle in the olive oil until the paste is smooth enough to spread, though it should be slightly chunky.
  3. Transfer the mixture to a bowl and stir in the lemon juice and fresh herbs. Serve at room temperature.

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