Languedoc Style Olive Tapenade
This olive tapenade is a quick and easy appetizer, perfect for pairing with a glass of wine from the South of France.Yield: 1 c of tapenade
Servings: 4 people
Ingredients
- 1 c olives (Black – Kalamata or Niçoise – or green)
- 2 anchovy fillets, packed in oil
- 3 garlic cloves, peeled
- 2 tablespoon capers, drained
- ½ lemon, juiced (about 1 tablespoon juice)
- 1 tablespoon olive oil*
Instructions
- Place all the ingredients in the bowl of your food processor. Pulse until combined and the desired consistency is reached.
- Serve with toasted baguette slices and wine.
Notes
*The oil listed in the ingredients is for a chunkier tapenade. For a more traditional, spreadable tapenade, use 2-3 tablespoon olive oil.