Black Olive Tapenade

Name: Black Olive Tapenade
Total time: 55 min
Yield: about 1 cup
Ingredients: 2 cups good quality black olives (such as nicoise, kalamata) pitted, rinsed and patted dry; 1/4 cup Mazola® RightBlend® Oil; 1 tablespoon small capers, rinsed and patted dry; 2 anchovy filets, rinsed and patted dry; 2 teaspoons fresh lemon juice; 2 cloves fresh garlic, peeled and sliced; Salt and pepper, to taste

Beginner • about 1 cup • 55 min

Place all ingredients into the bowl of a food processor and pulse until finely chopped. Do not puree. Serve at room temperature; cover and store in the refrigerator for up to 2 weeks.

Ingredients

2 cups good quality black olives (such as nicoise, kalamata) pitted, rinsed and patted dry
1/4 cup Mazola® RightBlend® Oil
1 tablespoon small capers, rinsed and patted dry
2 anchovy filets, rinsed and patted dry
2 teaspoons fresh lemon juice
2 cloves fresh garlic, peeled and sliced
Salt and pepper, to taste

Method

Place all ingredients into the bowl of a food processor and pulse until finely chopped. Do not puree.
Serve at room temperature; cover and store in the refrigerator for up to 2 weeks.