A typical Mediterranean dip, made mostly of olives and olive oil. Traditional recipes include anchovies, but there is absolutely no need for them here. | ![]() |
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Yield | About 2 cups | |
Time | 15 minutes | |
Tools |
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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 to make a thick, chunky mixture 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. | |
Help | Abbreviations | Conversions | Cooking tips | |
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