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 Recipe: Tapenade - Olive Dip
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 |
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| Ingredients |
- 1 c black or green olives, pitted
- 2 cloves garlic, minced
- ½ c ground pine nuts or walnuts
- 1 T chopped basil
- ¼ c freshly ground parmesan cheese
- ¼ c olive oil
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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 you use are very strong, you might want to rinse the brine off first, otherwise the tapenade will be very salty. |
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