Olive-Caper Tapenade

Prep Time: 10 mins Total Time: 10 mins

Tapenade is Italian in origin, even though the word ‘tapenade’ is an American word. However, the origins of this briny olive-caper spread have its beginnings in the Mediterranean.

INGREDIENTS:

• 1 cup Castelvetrano olives, pitted

• 1/2 cup Kalamata olives, pitted

• 2 tsp lemon zest, finely grated

• 1/2 red bell pepper, diced

• 1 tsp anchovy paste

• 1/4 cup lightly packed flat-leaf parsley

• 1/4 cup capers, rinsed and drained

• 1/4 cup extra virgin olive oil

• 2 medium cloves garlic, minced

• 1 Tbsp lemon juice, freshly squeezed

• 3 artichoke hearts, finely chopped (optional)

• Sliced baguettes, toasted and rubbed with a garlic clove while bread slice is still warm

DIRECTIONS:

1. In the bowl of your food processor, combine all of the ingredients (pitted olives, red bell pepper, parsley, capers, olive oil, garlic, lemon juice, lemon zest, anchovy paste, artichoke hearts (optional). Pulse briefly (about 10 times), then scrape down the sides of the bowl.

2. Pulse 5 - 10 more times until well chopped, but not pureed, or until you reach your desired texture. (I like mine a little more chunky rather than pureed)

3. Serve on toasted baguettes

Things you'll need for this recipe: