Olive Tapenade 
Recipe type: Condiment, Spread, Appetizer
Cuisine: French
Prep time: 
Total time: 
Serves: yields 1 c.
Olive tapenade has so many uses. See my list above for some inspiration or just spread it on crusty bread and go to town!
  • 1 c. Oil-Cured Black Olives, pitted
  • ¼ c. Pine Nuts, toasted
  • 2 cloves Garlic, roughly chopped
  • 2 Anchovy Fillets, roughly chopped
  • 2 Tbsp. Fresh Mint, thinly sliced
  • about 1 tsp. Fresh Lemon Juice
  • about 1 Tbsp. Extra Virgin Olive Oil
  • Black Pepper
  1. Combine olives, pine nuts, garlic, and anchovies in a food processor (I use my miniature one) or blender. Pulse until the ingredients break down enough to form a thick paste. If you have a large enough mortar and pestle you could use that if you prefer. You should still be able to see flecks of the pine nuts and distinct pieces of olive.
  2. Add mint, stir to combine. Season with lemon juice and freshly ground black pepper. Add about a Tbsp. of olive oil to loosen the paste into a spreadable consistency. Store in the refrigerator for up to a week or 2.
Recipe by strawberryplum at http://www.strawberryplum.com/olive-tapenade-10-ways-to-use-it/