I prefer oil-cured olives for this tapenade. They have an intense flavor, and they blend into a nice, smooth paste. This tapenade makes a delicious pizza topping (enough for eight small pizzas); leftovers make a tasty addition to summer salads, pastas, and sandwiches.
Combine all the ingredients in a food processor and process until finely chopped and well combined.
Make Ahead Tips
This recipe can be prepared ahead of time and refrigerated for up to three days.
nutrition information (per serving):
per 2 Tbs., Calories
8, Fat Calories
70, Saturated Fat
1, Monounsaturated Fat
2, Polyunsaturated Fat
Photo: Scott Phillips