Tapenade (Provencal Olive and Caper Paste) – Kosher Recipes | OU Kosher Certification – OU Kosher Certification

Name: Tapenade (Provencal Olive and Caper Paste) – Kosher Recipes | OU Kosher Certification – OU Kosher Certification
Total time: 15 min
Ingredients: 1½ cups (about 8 oz.) pitted brine-cured olives, such as Kalamata, Nicoise, or Gaeta; 1 to 2 oz. (6 to 12) anchovy fillets, rinsed; ¼ cup capers, drained; 1 to 3 cloves garlic, coarsely chopped; 1 Tablespoon chopped fresh basil (or ½ teaspoon dried oregano, ½ teaspoon dried rosemary, or ¾ teaspoon Dijon mustard); 1 Tablespoon chopped fresh parsley; ¼ teaspoon ground black pepper; 1 Tablespoon lemon juice (optional); ¼ cup extra virgin olive oil

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Provencal tapenade is made from olives, capers, & anchovies. Spread it on toast, cheese tarts, stuff hard-cooked eggs or cherry tomatoes, or serve as a dip.

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Ingredients

1½ cups (about 8 oz.) pitted brine-cured olives, such as Kalamata, Nicoise, or Gaeta
1 to 2 oz. (6 to 12) anchovy fillets, rinsed
¼ cup capers, drained
1 to 3 cloves garlic, coarsely chopped
1 Tablespoon chopped fresh basil (or ½ teaspoon dried oregano, ½ teaspoon dried rosemary, or ¾ teaspoon Dijon mustard)
1 Tablespoon chopped fresh parsley
¼ teaspoon ground black pepper
1 Tablespoon lemon juice (optional)
¼ cup extra virgin olive oil