Green-Olive and Caper Tapenade
Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.
- Yield: Makes 3/4 cup
Source: Martha Stewart Living, May 1999
- 1 cup, about 4 1/2 ounces, green olives, pitted
- 5 anchovy fillets
- 3 tablespoons capers
- 1 small clove garlic, peeled
- 2 teaspoons freshly squeezed lemon juice
- Freshly ground black pepper
Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.