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.
|2||cups pitted Kalamata olives|
|½||cup loosely packed basil leaves|
|3 to 5||anchovy fillets|
|~||Juice of 1 lemon|
|¼||cup extra-virgin olive oil|
Check out Keri Fisher’s article on easy summertime sauces.
This content is from the Keri Fisher collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite