Olive Tapenade

Submitted by sherrilljoy

"From the executive chef at Gallo of Sonoma, Bruce Riezeman. Delicious!"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 2 cups

ingredients

• 29.58 ml anchovy fillets, chopped fine
• 354.88 ml kalamata olives, chopped fine
• 44.37 ml capers, rinsed and chopped fine
• 1 lemon, zest of
• 3 garlic cloves, chopped fine
• 14.79 ml Italian parsley, chopped
• 118.29 ml extra virgin olive oil
• 2.46 ml fresh ground black pepper
• sea salt

directions

1. Combine all ingredients and season with salt and pepper at the end.
2. Since you have salty anchovies and olives, be careful of the amount of salt you use.
3. This recipe can be done completely in the food processor, although both Bruce and I prefer the clean cut of a hand chop.
4. If you use the processor, blend all the ingredients except the olive oil until they are finely chopped.
5. Then with it running, add the olive oil slowly to the chopped mixture until it has been absorbed.
6. This will hold in the frig for weeks, so enjoy!

Reviews

[Lazarus]

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