Olive Tapenade Recipe

Add the olives capers parsley lemon juice and olive oil blend until everything is finely chopped. Pulse 2 to 3 times until coarsely chopped.

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Drizzle in olive oil and pulse a few more times until a chunky paste forms scraping down the sides as needed.

Olive tapenade recipe. Season to taste with salt and pepper and serve at room temperature. Season to taste with salt and pepper. This will ensure that everything is getting minced evenly and you won t end up with any big chunks of olive or garlic.

You might also like. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Blitz all the ingredients except the thyme in a small food processor.

Pulse the ingredients a few times then scrape the sides of the food processor and pulse a bit more. Place the garlic cloves into a blender or food processor. In a food processor combine the green and black olives anchovy if using oregano garlic and lemon juice and pulse stopping to scrape down the sides as needed until everything is a coarse.

For a smoother texture tip the garlic lemon juice capers and anchovy into a. It s funny but it seems that olive lovers tend to have one color that they prefer over the other. To make a rough textured tapenade simply mix all the ingredients together adding enough olive oil to form a paste.

In a food processor combine olives anchovies capers parsley garlic lemon juice and teaspoon pepper. Use your favorite olives.

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