Taste the Air-Chilled Difference®

Caper & Olive Tapenade

by , Chef, Seattle, Washington

Caper & Olive Tapenade
Quick Recipe
Easy Recipe

This tapenade is great served as a condiment for chicken, a dip or spread for crostini, or tossed in a pasta salad.

  • 1 cup Kalamata olives, pits removed
  • ½ cup capers
  • 2 anchovies
  • 5 basil leaves
  • 2 cloves garlic
  • ½ cup olive oil
  • Fresh cracked pepper

In a food processor, combine olives, capers, anchovies, basil leaves, and garlic, then slowly blend in the olive oil until completely emulsified. Add fresh cracked black pepper to taste and serve.

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