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Prep 30 mins
Cook 0 mins
From the executive chef at Gallo of Sonoma, Bruce Riezeman. Delicious!
Make and share this Olive Tapenade recipe from Food.com.
- Combine all ingredients and season with salt and pepper at the end.
- Since you have salty anchovies and olives, be careful of the amount of salt you use.
- This recipe can be done completely in the food processor, although both Bruce and I prefer the clean cut of a hand chop.
- If you use the processor, blend all the ingredients except the olive oil until they are finely chopped.
- Then with it running, add the olive oil slowly to the chopped mixture until it has been absorbed.
- This will hold in the frig for weeks, so enjoy!
This is really good tapenade! I took the lazy way and made the whole thing in the food processor. The end result was very nice, and it took no time at all! I added a few extra anchovies (what else was I going to do with them?) and made it a little fishier tasting than I would like. Next time, I'll stick to the recipe. Thanks for posting! Made for Fall PAC 2012