Tapenade is a Provencal dish that is made with chopped, or pureed olives, capers, anchovies, and olive oil. I’ve added a few additional ingredients to my recipe- it’s great served on crostini, or with fresh vegetables.
Prep time: 20 minutes
1 cup Nicoise Olives, pitted
1 cup Kalamata olives, pitted
½ cup black olives, pitted
½ cup green olives, pitted
½ cup hydrated, minced or pureed sun dried tomatoes
6 anchovy fillets
2 tablespoons fresh squeezed lemon juice
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped oregano
2 tablespoons fresh chopped Italian flat leaf parsley
3 tablespoons extra virgin olive oil
½ teaspoon kosher salt
2 tablespoons fresh cracked black pepper
Place all of the above ingredients in a food processor. Pulse briefly until everything comes together and is incorporated.
Serve immediately on crostini, raw or cooked veggies, or fresh white fish.
Chef Chuck Kerber
pic courtesy of: blog.fatfreevegan.com