Sunshine in a Jar My Provençal Tapenade Recipe
Craving a taste of the Mediterranean My Tapenade Recipe brings sunshine to your table Easy olive spread with Kalamata olives a secret anchovy kick Get the…
Ingredients
- 1 cup (170g) pitted Kalamata olives, roughly chopped
- 1/2 cup (85g) pitted green olives (such as Castelvetrano), roughly chopped
- 2 tablespoons (30ml) extra virgin olive oil, plus more for drizzling
- 2 tablespoons (30g) capers, rinsed and drained
- 2 cloves garlic, minced
- 2 anchovy fillets, packed in oil, drained (optional)
- 1 tablespoon (15ml) lemon juice, freshly squeezed
- 1/2 teaspoon (2.5ml) Dijon mustard
- 1/4 teaspoon (1.25ml) dried Herbes de Provence
- Freshly ground black pepper, to taste
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