Green Olive Tapenade | Make Ahead Mondays {GIVEAWAY}
Your taste buds will sing for joy when you eat this fast, delicious Green Olive Tapenade full of briny olives and capers, fresh herbs, garlic, lemon, and flavourful sun-dried tomatoes.
Serve as an accompaniment to bread, crackers, crisps, vegetables or use as a topping for fish, chicken, pork. A spoonful or two tossed with hot pasta is one of the world's fastest comfort food dishes!
Ingredients
- 2 cups drained Manzanilla olives with pimientos
- 4 tablespoons extra virgin olive oil
- 3 tablespoons brined capers + a little of their brine
- 7 anchovy fillets from a can of packed-in-olive-oil anchovies
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped oil-packed sun dried tomatoes
- the juice and zest of one whole lemon
- 3 fresh basil leaves
- 1/2 to 1 small clove of garlic peeled and minced or pressed
Instructions
- Add all ingredients to the workbowl of a food processor* (See Note) fitted with a metal blade. Pulse until everything is evenly chopped. You can leave it more coarse for spooning on top of things or grind it up a little more to use as a dip or sauce. It is a matter of personal preference.
Notes
If you do not have a food processor, don't fret! Finely chop your herbs and sun-dried tomatoes then add all of the ingredients to a mixing bowl and use a sturdy spoon to smash them together. It will be a more rustic but no less delicious tapenade!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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