Provencale Tapenade
Ingredients
- 3 1/2 cups olives, such as kalamata, pitted ⓘ
- 1/2 cup capers, rinsed and drained ⓘ
- 2 ounces anchovy fillets, do not drain (in oil) ⓘ
- 2 garlic cloves, crushed ⓘ
- 1 teaspoon Dijon mustard ⓘ
- 2 tablespoons olive oil ⓘ
- 2 teaspoons lemon juice ⓘ
- 2 tablespoons fresh basil, chopped, divided ⓘ
- 1/8 teaspoon black pepper, fresh ground ⓘ
Instructions
- combine all ingredients (1 tbsp basil) in a food processor.
- pulse into a spreadable paste, and stir in black pepper.
- just before serving, add in remaining 1 tbsp basil leaves.
- keeps 2 weeks, covered.
Nutrition & Diet Analysis (per serving)
537
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).