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My Culinate

Tapenade

From the Keri Fisher collection

Yield

2 cups

Introduction

Tapenade is great with beef and lamb, or spread on bruschetta or homemade pizza.Vary the anchovies according to taste: three fillets add a nice depth to the sauce, while five makes for a more pronounced anchovy flavor.

Ingredients

	2	cups pitted Kalamata olives
	½	cup loosely packed basil leaves
	2	Tbsp. capers
	3 to 5	anchovy fillets
	3	cloves garlic
	~	Juice of 1 lemon
	¼	cup extra-virgin olive oil
	~	Black pepper

Steps

Place all ingredients in a food processor and process until smooth, about 30 seconds. Season to taste with black pepper. Cover and refrigerate until ready to serve.

Notes

Check out Keri Fisher’s article on easy summertime sauces.

This content is from the Keri Fisher collection.

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My Culinate

From the Keri Fisher collection

Introduction

Ingredients

Steps

Notes

Kelly Myers

Kelly Myers

Mostly Mediterranean

Culinate Kitchen

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There are no comments on this item

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Think before you type

Please enter your comment

Please identify yourself

Please prove that you’re not a computer

Thursday: The gathering takes shape

The Produce Diaries

Honeydew and cantaloupe

Unexplained Bacon

The subtle pleasures of Japanese green tea

Reviews

Two cookbooks about North Africa and the Middle East

The Culinate 8

Fun, not fearsome

Lighter and airier treats

Slow Food and school gardens

Eat this versatile vegetable at its seasonal best