Photo: Tapenade

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 anchovy fillets, mashed
  • 1 clove garlic, smashed
  • 1 cup black nostraline olives, pitted and roughly chopped
  • 1 cup green Sicilian olives, pitted and roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 tablespoon capers, rinsed and chopped
  • Toasted bread and garlic, to serve
  • Sliced heirloom tomatoes, to serve, optional
recipe tools

Directions

Cook's Note: Nostraline olives are a type of black olive from the Tuscany region of Italy. Any high-quality brined black olive, such as nicoise or kalamata, can be used in their place.

Mash the anchovies with the garlic in a mortar and pestle. Mix in the olives, olive oil, parsley, lemon juice and capers.

If desired, serve the tapenade on toasted bread rubbed with raw garlic, a drizzle of olive oil and a slice of beautiful heirloom tomato.
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