Black and green olive tapenade
Black and green olive tapenade
Rating: (1 rated)
Recipe Yield: Total time: 10 minutes | Serves 8 to 10
1 1/2 cups kalamata olives, pitted 1 cup California black olives, pitted 1/4 cup unstuffed green olives, pitted 1/4 cup capers 1 tablespoon minced garlic 4 anchovy fillets, unrinsed (optional) 1/2 cup high-quality olive oil 1/3 cup plus 2 teaspoons freshly squeezed lemon juice Freshly ground black pepper

Step 1 Combine the olives, capers, garlic, anchovies (if using), olive oil, lemon juice and pepper, to taste, in a food processor and pulse to finely chop and combine (this will not be pureed; there should be some texture to the ingredients). Taste; adjust seasonings as needed. Makes slightly more than 2 cups. Serve with crackers.

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