Tapenade (Black Olive Paste)
Author: Pizza Today
Recipe type: sauce
- 2 cups black, oil-cured olives, pitted
- 2 cloves garlic, chopped
- 2 tablespoon drained capers, rinsed
- 6 anchovy fillet, rinsed
- 2 teaspoon Dijon-style mustard
- 3 tablespoons extra-virgin olive oil
- Place everything but the olive oil in the bowl of a food processor and blend thoroughly.
- With the motor running, add the olive oil and process until a smooth paste is formed.