Tapenade
Equipment
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Food Processor
- Rubber Spatula
Ingredients
- 1 - 1/2 Cups Kalamata Olives Pitted
- 1/3 Cup Olive Oil
- 1/2 Tablespoon Lemon Juice
- 1/4 teaspoon Lemon Zest
- 1 Tablespoon Capers Drained
- 2 Each Garlic Cloves
- 1 Each Anchovy Fillets
- 1 teaspoon Fresh Thyme
- 1/2 teaspoon Pepper
Instructions
- Put All The Ingredients Into a food processor.
- Pulse the mixture twice for 20 seconds after each time scrape down the sides. The mixture should have rough texture to it.
- Store in a airtight container in the refrigerator.