Ingredients
- 7 oz stoned nicoise olives*
- 2 anchovy fillets OR 1 oz pine nuts
- 2-3 tbsp. capers
- 2 cloves garlic
- 1/2 cup virgin olive oil
- freshly ground pepper
- lemon juice, thyme or basil
Directions
Put olives, anchovies/nuts, capers and garlic in mortar, processor or blender and pound or process, but the paste should not be too finely ground. Put in a bowl and whisk the oil into the paste, little by little. Add lemon juice and herbs if wished and season to taste. Keeps for a few days in the fridge (keep covered).
* or kalamata olives but I use nicoise, as tapenade comes from Provence and Northern Italy
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Submitted 6/13/05.
Source: My files
Submitted By: Nanna Rvgnvaldardsttir
nannar@isholf.is
Tapenade