Black Olive, Anchovy and Caper Tapenade

I’ve always loved tapenade, but I never LOVED it until I made this recipe, which combines my love of puttanesca flavors into a thick, dark purple dip/spread that is delicious with toasted bread or pita or chips.

With Memorial Day this weekend, I figured this would be a great dish to make for entertaining guests or enjoying a warm evening in the garden.

Ina Garten’s recipe packs a punch with these robust flavors: anchovy, capers, black olives and lemon.

And the best part is that it’s easy to just combine the ingredients and mix!

Adapted from Ina Garten.

Black Olive Tapenade

Ingredients:

• 1/2 pound good black olives, such as kalamata, pitted and diced
• 3 tablespoons capers, drained
• 4 anchovy fillets
• 1 garlic clove, minced
• 1/2 cup good olive oil
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon minced fresh thyme leaves
• 1 tablespoon chopped fresh parsley
• 1 baguette, sliced and toasted

Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.

Spoon into a serving bowl and serve with toasted bread, chips, pita triangles or pita chips. And some crisp veggies: carrots, celery, etc.

Enjoy, friends! xoxo

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