Black Olive Tapenade

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Ingredients

  • 2 cups (250g) black olives, pitted

  • 5 anchovy fillets

  • 1 tablespoon capers (rinsed if packed in salt)

  • 4 cloves garlic

  • 4 tablespoons olive oil

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon black pepper

How to Prepare

  1. Add everything to a food processor: olives, anchovies, capers, garlic, cayenne, black pepper, and olive oil.

  2. Pulse until it forms a thick, slightly chunky paste.

  3. Taste and adjust with more olive oil or cayenne if desired.

  4. Serve on toasted bread, crackers, or as a dip.

  5. Store leftovers in a jar topped with olive oil and refrigerate.