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tapenade

4.3

(3)

www.finecooking.com

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Servings: 1

Cost: $30.30 /serving

Author : Julissa Roberts

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 lb. (1-1/2 cups) pitted black or green olives (such as Kalamata, Niçoise, or green Sicilian), rinsed and drained2 Tbs. capers, rinsed and drained3 anchovy fillets, rinsed and patted dry1 medium clove garlic, smashed and peeled1 tsp. Dijon mustard1-1/2 Tbs. fresh lemon juice1 Tbs. extra-virgin olive oil1 Tbs. finely chopped fresh flat-leaf parsley

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Instructions

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Put the olives, capers, anchovies, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.