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Black Olive And Tomato Tapenade

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Pitted California ripe olives - drained

  2. 2 tablespoons 30ml Capers - rinsed, drained

  3. 2 Anchovy fillets - rinsed, patted dry

  4. 2 Garlic cloves - whacked and peeled

  5. 2 tablespoons 30ml Chopped onion

  6. 1 1/2 teaspoons 7 1/2ml Fresh oregano leaves

  7. 1/2 tspn dried oregano

  8. 2 teaspoons 10ml Dijon mustard

  9. 1/4 cup 59ml Extra-virgin olive oil

  10. 1 cup 62g / 2 1/5oz Tomato - peeled, seeded, (medium)

  11. 1 tablespoon 15ml Finely-chopped fresh coriander or Parsley leaves -

Instructions Jump to Ingredients ↑

  1. Combine all ingredients, except the tomato and coriander, in a blender or food processor. Process, pulsing on and off and scraping down the sides of the container as needed, until smooth and well combined. By hand, stir in the tomato.

  2. If making ahead, refrigerate covered, then return to room temperature. Serve garnished with coriander or parsley, if desired.

  3. This recipe yields 6 to 8 servings.

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