Two-Olive Tapenade
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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”
Two-Olive Tapenade
0 recipe photos
READY IN:40mins |
|
YIELD:1 cup |
UNITS:US |
Ingredients Nutrition
- 2⁄3 cup black olives
- 2⁄3 cup green olives
- 1 garlic clove
- 12 anchovies
- 1⁄4 cup capers
- 2 teaspoons tomato paste
- 2 tablespoons extra virgin olive oil
Directions
- Using a sharp chef's knife, chop the olives, garlic, anchovies, and capers, setting each ingredient aside separately. In a small bowl, combine the black olives with half the garlic, anchovies, and capers. Add 1 teaspoon of the tomato paste and 1 tablespoon of the olive oil, and mix with a fork to combine. Repeat with the remaining ingredients in a second bowl. Cover and refrigerate for 30 minutes or up to a week. Spread on toasted slices of baguette or crackers.
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Two-Olive Tapenade