Black Olive Tapenade


  • 8 ozs black olives
  • 2 and 1/2 tbs capers
  • 5 anchovy fillets, rinsed and chopped
  • 2 garlic cloves, crushed
  • 1/4 cup extra virgin olive oil
  • 1 baguette loaf
  • grilled tomato slices
  • Pit and chop the olives.
  • Place in a food processor with the capers, anchovies and garlic. Blend until smooth.
  • Add the olive oil gradually until the mixture reaches spreadable consistency .
  • Slice and toast the baguette, spread with the tapenade and serve with grilled tomato slices.

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