Tapenade

Name: Tapenade
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters loosely packed Italian parsley or basil leaves (or a mix of both); 1 pinch Pinch of freshly ground black pepper; 2 Tbsps capers, drained; 2 teaspoons Cognac or brandy; 1 teaspoon Dijon mustard; 1 teaspoons fresh thyme leaves; 3 larges garlic cloves, peeled; 1 teaspoon freshly squeezed lemon juice; 315 milliliters pitted brine-cured black olives, such as kalamata (about 7 ounces); 4 fillets oil-packed anchovy fillets, drained (optional); 2 Tbsps olive oil

Tapenade is a gluten free, dairy free, and primal condiment. One serving contains 141 calories, 1g of protein, and 14g of fat. This recipe serves 4. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, oil-packed anchovy, brine-cured olives, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Put all of the ingredients in a food processor or blender. (No salt is needed because the anchovies—if you’re using them—and olives are already salty.) Process, stopping to scrape down the sides occasionally with a rubber spatula, until you have a fairly smooth purée.

Ingredients you will need

Anchovies