Classic Olive Tapenade
If you love the briny flavors of anchovy and olives, you’ll love this Classic Olive Tapenade. It’s one of those wonderfully versatile recipes that comes together with pantry staples you likely already have on hand. Olives, garlic, capers, anchovy paste and a splash of lemon juice plus some fresh herbs are really all it takes to create this umami-packed topping.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Classic Olive Tapenade
Prep Time10 Minutes
0Cook Time120 Minutes
Ingredients
¼ cup drained capers
¼ cup extra virgin olive oil
2 tablespoons fresh cilantro leaves
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced garlic
2 teaspoons anchovy paste
½ cup oil packed tuna, drained
½ cup drained pitted green olives
â…“ cup drained sliced black olives
½ cup thinly sliced green onions
Assorted crackers, for serving
Directions
1. In the bowl of a food processor, combine the capers, olive oil, cilantro, lemon juice, garlic, anchovy paste and tuna. Pulse until just blended.
2. Add the olives and green onions and pulse until coarsely chopped.
3. Transfer the tapenade to a serving bowl and cover. Refrigerate for at least 2 hours and up to overnight. Serve cold with crackers.
10 minutes
Prep Time
120 minutes
Cook Time
0
Servings
Directions
1. In the bowl of a food processor, combine the capers, olive oil, cilantro, lemon juice, garlic, anchovy paste and tuna. Pulse until just blended.
2. Add the olives and green onions and pulse until coarsely chopped.
3. Transfer the tapenade to a serving bowl and cover. Refrigerate for at least 2 hours and up to overnight. Serve cold with crackers.