For olive fans out there, this is great!
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Rating
4.5/5 (from 2 ratings)4.5 -
Yield
1/2 cup, 4 servings
Found in:
Ingredients
1 cup pitted black or green olives
2 tablespoon capers
4 teaspoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon minced fresh basil or 1/2 teaspoon dried
1 teaspoon crushed garlic (2 cloves)
Dash black or cayenne pepper
Recipe Directions
1. Place all the ingredients in a food processor fitted with the S blade and process until smooth.
2. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
3. Stored in a sealed container in the refrigerator. Olive tapenade will keep for five days.
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Comments
Top voted
Anonymous
Apr 17, 2009
I once served it in a red pepper. I cut it like you would cut a pumpkin, and put the tapenade in. It looked great when I opened the pepper with the stem, and there was my tapenade!
kandace
Apr 21, 2009
I had this for dinner tonight with some hummus, onion bread and a side salad. What a treat!
kandace
Apr 17, 2009
I love tapenade and just recently learned that most commercial tapenades have anchovies in them. Your recipe just washed all of that sadness away! And, it is one of those dishes that is easy to serve at a gathering of raw and non-raw friends alike.
All
mango woman
Jul 30, 2009
where do you get capers? i can only find them jarred or canned. ):
kandace
Apr 21, 2009
I had this for dinner tonight with some hummus, onion bread and a side salad. What a treat!
Anonymous
Apr 17, 2009
I once served it in a red pepper. I cut it like you would cut a pumpkin, and put the tapenade in. It looked great when I opened the pepper with the stem, and there was my tapenade!
kandace
Apr 17, 2009
I love tapenade and just recently learned that most commercial tapenades have anchovies in them. Your recipe just washed all of that sadness away! And, it is one of those dishes that is easy to serve at a gathering of raw and non-raw friends alike.
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