Kalamata Olive Tapenade
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0
⏳ Time
10 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
It can also be served on halves of hard-boiled eggs.
Ingredients
- Pickled capers - 1 tablespoon
- Anchovy fillets - 2 pieces
- Garlic - 1 clove
- Kalamata olives - 7.1 oz
- Parsley - 0.4 oz
- Thyme - 0.2 oz
- Red Wine Vinegar - 2 teaspoons
- Red pepper flakes - ¼ teaspoon
- Extra virgin olive oil - ¼ cup
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Rinse the anchovy fillets and chop them. Chop the capers, garlic, olives, parsley, and thyme.
Step 2
Pulse the capers, anchovies, and garlic in a blender about 5 times. Add the olives, parsley with thyme, vinegar, pepper flakes, and blend for another 30 seconds. While the blender is running, slowly pour in the olive oil — this will also take about 30 seconds. Season the mixture with pepper.
Step 3
Transfer to a bowl and serve with crispy baguette, crostini, or crackers.
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