Traditional Olive Tapenade (Hand-Chopped)
Spread this tapenade generously on grilled bread, and pair with fresh ricotta or burrata for an incredible appetizer.
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Food processor
- Spoon
- Jigger
- Serving bowl
Ingredients
- 2 cups pitted Kalamata olives
- 2 anchovies (trust us—you won’t taste them, but they add richness)
- 2 tablespoons capers
- 6 garlic cloves, finely chopped
- 1½ tablespoons Herbs de Provence
- 1 oz gin
- Extra Virgin Olive Oil (to taste)
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