Black Olive Tapenade

DESCRIPTION

Tapenade is a delicious French spread made of chopped olives, capers and anchovies. Enjoy this easy 5-minute black olive tapenade on bread or in sandwiches, or serve it with vegetables or as stuffing for portobello mushrooms!

INGREDIENTS

• 300g pitted black olives, drained
• 3 tbsp capers, drained
• 3 anchovy fillets
• 1 clove garlic
• 1 tbsp chopped fresh parsley
• 1/4 lemon, juiced
• 3-4 tbsp extra virgin olive oil
• Salt, to taste
• Pepper, to taste

INSTRUCTIONS

1. In a food processor, add all ingredients except for extra virgin olive oil. Pulse until a finely chopped paste forms.
2. With the food processor running on low, drizzle in just enough extra virgin olive oil to form a spreadable paste.
3. Season to taste with salt and pepper as required. You may not need much salt.
4. Serve at room temperature with bread or crackers. Enjoy!

NOTES

• In addition to serving the tapenade with bread or crackers, you can use it as a spread in sandwiches or enjoy it with grilled or blanched vegetables. It’s great as stuffing for portobello mushrooms too!
• You may omit the anchovies or substitute with miso paste, umeboshi paste or MSG to make this spread suitable for vegans or vegetarians.
• Leftovers can be stored in an airtight container in the fridge for 5 days or in the freezer for up to 3 months.

© Chloe Ting Recipes – https://chloeting.com/recipes/black-olive-tapenade