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Caper Tapenade
Credit:
Bryan Gardner
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes about 1/2 cup
Ingredients
Ingredient Checklist
1/3 cup brined capers (from a 3.75-ounce jar), drained and coarsely chopped
1/4 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice (from 2 lemons)
1/4 cup finely chopped fresh flat-leaf parsley
Gallery
Caper Tapenade
Credit:
Bryan Gardner
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes about 1/2 cup
Gallery
Caper Tapenade
Credit:
Bryan Gardner
Caper Tapenade
Credit:
Bryan Gardner
Caper Tapenade
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes about 1/2 cup
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes about 1/2 cup
prep: 5 mins
total: 5 mins
prep:
5 mins
total:
Yield: Makes about 1/2 cup
Makes about 1/2 cup
Ingredients
Ingredients
- 1/3 cup brined capers (from a 3.75-ounce jar), drained and coarsely chopped
- 1/4 cup extra-virgin olive oil
- 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice (from 2 lemons)
- 1/4 cup finely chopped fresh flat-leaf parsley
Directions
Combine all ingredients in a bowl. Spoon into an airtight container. Tapenade can be refrigerated up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Caper Tapenade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Caper Tapenade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
