Yield: 1/2 cup, 4 servings
This topping is easy to make, yet has a complex, “gourmet” flavor. Use Olive Tapenade as a spread on any sandwich, a salad dressing, or a dip with Crudités.
- 1 cup pitted black or green olives
- 2 tablespoons capers
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- 1 1/2 teaspoons minced fresh basil, or 1/2 teaspoon dried
- 1 teaspoon crushed garlic
- Dash ground pepper
- measuring cups
- measuring spoons
- garlic press
- citrus juicer or reamer
- cutting board
- chef’s knife, 8-inch
- food processor
- rubber spatula
Put all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Olive Tapenade will keep for 5 days.
Sun-Dried Tomato Tapenade: Replace the olives with soaked or oil-packed sun-dried tomatoes. Omit the capers.
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