Three Olive Tapenade
If you have olives, you should be making tapenade right now. This recipe uses three different olives: black Greek, Kalamata, and green olives. Serve by itself with fresh baked herb crackers, or as a base for roasted pepper crudité.
Three Olive Tapanade
Finely chop the olives, or use a food processor to make the work a snap.
Ingredients
- 1 cup chopped pitted black Greek olives
- 1/2 cup chopped pitted Kalamata olives
- 1/2 cup chopped pitted green olives
- 1/4 cup olive oil
- 1/4 cup loosely packed basil leaves chopped
- 1 sprig fresh oregano washed, leaves removed and chopped
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh shallots
- 1 anchovy fillets rinsed and dried, finely chopped
- Salt and pepper to taste
Instructions
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Mix all the ingredients in a bowl, seasoning as desired with salt and pepper.
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