Trader Joe's makes this delicious olive tapenade. I love it, but I don't want to go purchase it all the time. Figured I could make it at home and save a little money. I think I did alright, but the consistency of the tapenade I made is very different than the one from the store. I didn't do the food processing well. Mine became moosh.
- 1 cup pitted oil-packed kalamata olives
- 1 cup Spanish green olives stuffed with pimentos
- 1/4 cup extra-virgin olive oil
- 1 Tbsp lemon juice
- 2 tsp Worcestershire sauce
- 1 1/2 Tbsp capers, drained and rinsed
- 1 anchovy filet (or 1/2 tsp anchovy paste), optional
- 1 clove garlic, chopped
- 3 Tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1/8 tsp black pepper
Place all ingredients in the bowl of a food processor. Process until everything is combined but with texture and not paste (this is where I went wrong), about 7 pulses. Scrape down the bowl if necessary.
Taste and adjust seasoning if necessary. Serve spread at room temperature on a sliced baguette or crackers.
Serves 16
Total Time: 5 minutes
Recipe from BellyFull.net
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