Tapenade

Name: Tapenade
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: makes About 1 Cup
Ingredients: 3 ⁄ 4 cup pitted dry-cured black olives; 6 drained oil-packed anchovy filets; 2 cloves garlic, roughly chopped; 3 tbsp. sliced almonds; 1 ⁄ 4 cup rinsed salted capers; 8 tbsp. extra-virgin olive oil; 1 tbsp. fresh lemon or orange juice; Freshly ground black pepper

Serves
makes About 1 Cup

By SAVEUR Editors

Published on September 8, 2009

This briny and bold-tasting Mediterranean sauce is ideal for roast lamb.

Ingredients

³⁄₄ cup pitted dry-cured black olives
6 drained oil-packed anchovy filets
2 cloves garlic, roughly chopped
3 tbsp. sliced almonds
¹⁄₄ cup rinsed salted capers
8 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon or orange juice
Freshly ground black pepper

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Instructions

Step 1

Into a food processor put olives, anchovies, garlic, almonds, capers, and 2 tbsp. of the oil. Purée ingredients; add 6 more tbsp. oil a little at a time.

Step 2

Season sauce with lemon or orange juice and pepper, to taste. Refrigerate overnight before serving.

Into a food processor put olives, anchovies, garlic, almonds, capers, and 2 tbsp. of the oil. Purée ingredients; add 6 more tbsp. oil a little at a time.
Season sauce with lemon or orange juice and pepper, to taste. Refrigerate overnight before serving.