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Tapenade
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Course
Appetizer
Cuisine
French
Keyword
Anchovy, Capers, Olives
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.
Keyword
Anchovy, Capers, Olives