Deseret News | Olive and Caper Tapenade

Olive and Caper Tapenade

Dips, Spreads & Sauces > Tapenade >

Author: "The Olive and The Caper," by Susanna Hoffman (Workman)

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Ingredients

3/4 cup pitted Kalamata or other Greek black olives
4 large cloves garlic
4 anchovy fillets, preferably salt-packed
3/4 cup capers, drained
1/2 cup packed cup fresh basil leaves
2/3 cup olive oil
2 tablespoons fresh lemon juice

Directions

Place all ingredients in a food processor and process until chopped as fine as possible. Or use a chef's knife to finely chop the olives, garlic, anchovies, capers and basil, and then transfer mixture to a bowl and mix in the oil and lemon juice). Use right away, or store in the refrigerator for up to three weeks.