Olive Tapenade Ala Dawn (Olive Salad)

"This delicious spread is great on crostini or in a sandwich. I use this on my Bagletta and Tunaletta sandwiches I posted here. You can easily halve this recipe if you desire, but it keeps very well in the refrigerator."
 
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Ready In:
10mins
Ingredients:
6
Yields:
7 cups
Serves:
28
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ingredients

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directions

  • In a food processor pulse the green olives until chopped, not pureed. Place in a non-reactive mixing bowl.
  • Do the same with the black olives. Mix with the green olives.
  • Put the garlic, anchovies, and capers in the food processor and pulse until minced. Add the olive oil and process until well incorporated.
  • Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well.
  • Refrigerate.

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