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Friday, May 8, 2015

Provencale Tapenade

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 3 1/2 cups olives, such as kalamata, pitted
  • 1/2 cup capers, rinsed and drained
  • 2 ounces anchovy fillets, do not drain (in oil)
  • 2 garlic cloves, crushed
  • 1 teaspoon dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 2 tablespoons fresh basil, chopped, divided
  • 1/8 teaspoon black pepper, fresh ground

Recipe

  • 1 combine all ingredients (1 tbsp basil) in a food processor.
  • 2 pulse into a spreadable paste, and stir in black pepper.
  • 3 just before serving, add in remaining 1 tbsp basil leaves.
  • 4 keeps 2 weeks, covered.

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