kalamata olive tapenade

20 Mar

Tapenade to go with portobello cap salad.  It’s also great on pretty much every sandwich ever.

If you want to make it vegetarian you can substitute an extra teaspoon of capers for the anchovy fillet.

oregano, sage, thyme & basil

kalamata olive tapenade

ingredients

  • 1 c pitted kalamata olives
  • 1 tbsp fresh basil
  • 1 tbsp fresh thyme
  • 1 tbsp fresh oregano
  • 1 tbsp fresh sage
  • 1 tsp black pepper
  • 1 pinch hot red pepper flakes
  • 1 anchovy fillet
  • 1 tsp capers
  • juice of 1/2 lemon
  • 1/8 to 1/4 cup olive oil

preparation

Put first ten ingredients (everything except olive oil) in blender or food processor.  Blend until well combined.  Add olive oil, continuing to blend, in a steady stream until mixture forms a smooth paste (should take less than a 1/4 c of olive oil).  Transfer to a bowl and cover with plastic wrap or to a sealed container and refrigerate to store up to 3 days.

Advertisements

One Response to “kalamata olive tapenade”

Trackbacks/Pingbacks

  1. portobello cap salad « foodmakestheman - March 20, 2012

    […] 4 tbsp kalamata olive tapenade […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: