Tapenade
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 (Makes about 1 cup)
Ingredients
3 tablespoons extra-virgin olive oil 1 ½ cups pitted kalamata olives 2 tablespoons shredded fresh basil leaves 2 teaspoons fresh rosemary leaves1 tablespoon capers, rinsed4 anchovy fillets, rinsed
Before You Begin
Spread extra tapenade on small toasts for a quick appetizer or use tapenade as a sandwich spread—it works especially well with fresh mozzarella and either sliced tomatoes or roasted peppers.
Instructions
- Place ingredients in workbowl of food processor. Process, stopping as necessary to scrape down sides of bowl, until mixture is finely minced and forms a chunky paste, about 1 minute. Transfer mixture to small bowl. (Surface of tapenade can be covered with plastic wrap or film of olive oil and refrigerated for up to 3 days.)
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