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.