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Mixed-Olive Tapenade
Credit:
William Abranowicz
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
3 anchovy fillets in oil, minced
1/2 teaspoon kosher salt
1/3 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small
2 cloves garlic, minced (2 teaspoons)
1 tablespoon fresh thyme leaves
Gallery
Mixed-Olive Tapenade
Credit:
William Abranowicz
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 1 cup
Gallery
Mixed-Olive Tapenade
Credit:
William Abranowicz
Mixed-Olive Tapenade
Credit:
William Abranowicz
Mixed-Olive Tapenade
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 1 cup
Recipe Summary
prep: 15 mins
total: 15 mins
Yield: Makes 1 cup
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 3 anchovy fillets in oil, minced
- 1/2 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- 1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small
- 2 cloves garlic, minced (2 teaspoons)
- 1 tablespoon fresh thyme leaves
Directions
Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mixed-Olive Tapenade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mixed-Olive Tapenade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
