Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Olive You!
Print
Tapenade
Total:
10 min
Prep:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
10 min
Prep:
10 min
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 
  • Toasted bread and garlic, to serve
  • Sliced heirloom tomatoes, to serve, optional

Directions

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.

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.

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