Green Olive Tapenade | Blue Flame Kitchen
This combination of green olives, anchovies, capers and eggs makes for a boldly flavoured spread. Serve it with crackers or baguette slices as an appetizer.
Ingredients
- 1 tsp anchovy paste or 4 anchovies, chopped
- 1 clove garlic, roughly chopped
- 2 cups pitted green olives, rinsed
- 3 tbsp drained capers, rinsed
- 2 hard-cooked large eggs, peeled and chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tsp grated lemon peel
- Freshly ground pepper*
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