Tapenade

Name: Tapenade
Total time: PT0D0H0M
Yield: makes 1 Cup
Ingredients: 3 ⁄ 4 cup pitted dry-cured black olives; 1 ⁄ 4 cup salt-packed capers, soaked and drained; 3 tbsp. sliced almonds; 5 oil-packed anchovy filets, drained; 2 cloves garlic, roughly chopped; 8 tbsp. extra-virgin olive oil; 1 tbsp. fresh orange or lemon juice

Serves
makes 1 Cup

Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.

Ingredients

³⁄₄ cup pitted dry-cured black olives
¹⁄₄ cup salt-packed capers, soaked and drained
3 tbsp. sliced almonds
5 oil-packed anchovy filets, drained
2 cloves garlic, roughly chopped
8 tbsp. extra-virgin olive oil
1 tbsp. fresh orange or lemon juice

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Instructions

Step 1

Combine the olives, capers, almonds, anchovies, garlic, and 2 tbsp. oil in the bowl of a food processor and pulse until the ingredients are finely chopped. Transfer olive mixture to a small bowl and add the remaining oil and orange juice in a thin stream while whisking vigorously.

Step 2

Cover with plastic wrap and refrigerate overnight to let the flavors meld. The tapenade will keep, refrigerated and covered, for up to 4 days.

Combine the olives, capers, almonds, anchovies, garlic, and 2 tbsp. oil in the bowl of a food processor and pulse until the ingredients are finely chopped. Transfer olive mixture to a small bowl and add the remaining oil and orange juice in a thin stream while whisking vigorously.
Cover with plastic wrap and refrigerate overnight to let the flavors meld. The tapenade will keep, refrigerated and covered, for up to 4 days.