Tapenade

Luckytrim

Grill Master
Gold Site Supporter
Tapenade
prep time: 5 minutes;
total time: 1 hour; serves 4
1/2 cup kalamata olives, pitted
1/4 cup green olives, pitted
4 anchovy filets
1 tsp. garlic, minced
1 TBL gherkin pickle, chopped
1 TBL lemon juice
1/4 cup Wild Oats olive oil

Combine all ingredients except the olive oil in a food processor; pulse to combine.
Drizzle the olive oil while the processor is running at low speed.
Remove from bowl and refrigerate for at least one hour for flavors to
develop.
Serve with assorted crackers or lightly toasted french bread

Tapenade will keep for about 1 week in the refrigerator.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Bump!

LT posted this tapenade recipe that looks interesting. Black and green olives, and pickles!

Lee
 
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