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A typical Mediterranean dip, made mostly of olives and olive oil. Traditional recipes include anchovies, but there is absolutely no need for them here.
| Yield | About 2 cups |
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| Time | 15 minutes | |
| Tools | knife
food processor |
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| Ingredients |
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| Directions | Place the olives in the food processor and process for a few seconds, until they form a rough paste with some chunks of olive here and there. (Alternatively, you can just chop the olives yourself.)
Transfer to a bowl and mix in the remaining ingredients. You should have a thick paste glistening with oil. Serve with toast or pita bread. |
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| Notes | If the olives are very strong, you might want to rinse the brine off first, otherwise the tapenade will be very salty. | |
| Key to abbreviations and conversions | ||
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| Laura K. Lawless All Rights Reserved. About The Veggie Table |
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