The Pioneer Woman Tasty Kitchen
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Green Olive Tapenade

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Level: Easy

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Description

Your taste buds will sing for joy when you eat this fast, delicious Green Olive Tapenade full of briny olives and capers, fresh herbs, garlic, lemon, and flavourful sun-dried tomatoes.

Serve as an accompaniment to bread, crackers, crisps, vegetables or use as a topping for fish, chicken, pork. A spoonful or two tossed with hot pasta is one of the world’s fastest comfort food dishes!

Ingredients

  • 2 cups Drained Manzanilla Olives With Pimientos
  • 4 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Drained Brined Capers Plus A Little Of Their Brine
  • 7 whole Anchovy Fillets (from A Can Of Anchovies Packed In Olive Oil.)
  • 2 Tablespoons Chopped Fresh Parsley
  • 1 Tablespoon Chopped Oil-packed Sun-dried Tomatoes
  • 1 whole Lemon, Juiced And Zested
  • 3 whole Fresh Basil Leaves
  • ½ cloves To 1 Whole Clove Garlic, Peeled And Minced Or Pressed, To Taste

Preparation

Add all ingredients to the workbowl of a food processor (see note below) fitted with a metal blade. Pulse until everything is evenly chopped. You can leave it more coarse for spooning on top of things or grind it up a little more to use as a dip or sauce. It is a matter of personal preference.

Note: If you do not have a food processor, don’t fret! Finely chop your herbs and sun-dried tomatoes then add all of the ingredients to a mixing bowl and use a sturdy spoon to smash them together. It will be a more rustic but no less delicious tapenade!

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