Green Olive Tapenade


  • 1/2 lb of Green olives
  • 3 tbs capers, drained and rinsed
  • 6 anchovy fillets, chopped
  • 3 garlic cloves, rinsed
  • 1/4 cup extra virgin olive oil
  • Add all ingredients except for the olive oil to the bowl of a food processor.
  • Process until smooth while slowly adding the olive until a spreadable consistency is achieved.
  • To serve spread the tapenade on crusty bread or crackers.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.