Recipe Yield: Total time: 15 minutes | Serves 6 t 8
1/2 pound large Greek-style black olives, pitted
2 salted anchovies, rinsed and filleted, or 4 fillets
3 tablespoons capers
1 garlic clove, peeled and pounded to a paste with a pinch of coarse salt
Small pinch of cayenne
1 teaspoon tender young savory leaves, finely chopped, or a pinch of crumbled dry savory leaves
1/4 cup olive oil
Step 1 In a food processor, reduce the olives, anchovies, capers, garlic, cayenne and savory to a coarse puree. Add the olive oil and process only until the mixture is homogenous — a couple of rapid whirs. This makes about 1¼ cups tapenade.
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