Yield: Yields 1-1/4 cups.
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.
Ingredients
- 1 cup pitted Kalamata or Gaeta olives (preferably oil-cured)
- 1/4 cup extra-virgin olive oil
- 1/4 cup diced red onion
- 4 anchovy fillets, rinsed and roughly chopped
- 3 Tbs. drained capers
- 2 cloves garlic, minced
- 1 tsp. Cognac
- 1 tsp. cracked black pepper
Nutritional Information
- Nutritional Sample Size per 2 Tbs.
- Calories (kcal) : 80
- Fat Calories (kcal): 70
- Fat (g): 8
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 5
- Sodium (mg): 220
- Carbohydrates (g): 2
- Fiber (g): 1
- Protein (g): 1
Preparation
- 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.
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Reviews (1 review)
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KellyJAtkins | 05/03/2019Nice dish!
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