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Green-Olive and Caper Tapenade
Recipe Summary
Yield: Makes 3/4 cup
Ingredients
Ingredient Checklist
1 cup, about 4 1/2 ounces, green olives, pitted
5 anchovy fillets
3 tablespoons capers
1 small clove garlic, peeled
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
Gallery
Green-Olive and Caper Tapenade
Recipe Summary
Yield: Makes 3/4 cup
Gallery
Green-Olive and Caper Tapenade
Green-Olive and Caper Tapenade
Green-Olive and Caper Tapenade
Recipe Summary
Yield: Makes 3/4 cup
Recipe Summary
Yield: Makes 3/4 cup
Yield: Makes 3/4 cup
Makes 3/4 cup
Ingredients
Ingredients
- 1 cup, about 4 1/2 ounces, green olives, pitted
- 5 anchovy fillets
- 3 tablespoons capers
- 1 small clove garlic, peeled
- 2 teaspoons freshly squeezed lemon juice
- Freshly ground black pepper
Directions
Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Green-Olive and Caper Tapenade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Green-Olive and Caper Tapenade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
