Black Olive Tapenade

There are so many delicious uses for black olive tapenade. I like to smear a bit on top of crostini or  toss with roasted potatoes or mix with a little homemade aioli for a savory spread to slather on sandwiches. It also goes well with chicken, steak and lamb. And when all you have to do is throw some ingredients in a food processor, why not whip up a batch?!

 

Black Olive Tapenade

 

Black Olive Tapenade

Yield: 1 cup

 

1¼ cup Kalamata olives, drained and pits removed

1 large garlic clove, peeled and chopped roughly (1 teaspoon)

2 small olive oil-packed anchovy fillets, rinsed

2 tablespoons capers, rinsed and drained

3 tablespoons toasted pine nuts

¼ cup extra-virgin olive oil

2 teaspoons freshly squeezed lemon juice

2 teaspoons balsamic vinegar

¼ teaspoon kosher salt

 

In a food processor, combine the ingredients and process until the desired consistency is achieved.

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