Black Olive Tapenade

su-Black Olive Tapenade

Dylan + Jeni

Yields Makes 3 cups Total Time 30 mins

Ingredients

Tapenade
 9 garlic cloves
 8 cups pitted Kalamata olives, drained and rinsed
 3 cans (2 oz. each) anchovies, drained
 1 1/2 cups extra-virgin olive oil
 3/4 cup jarred brined capers, brine squeezed out (with your hands or press in a strainer)
 1 1/2 to 2 tsp. red chile flakes
 3 tablespoons brandy
 1 1/2 teaspoons freshly ground pepper
 2 1/4 cups each lightly packed torn fresh basil leaves and flat-leaf parsley leaves
To Serve
  Endive leaves, mini bell pepper halves, and steamed broccolini
  Baguette toasts
  Hardcooked quail eggs*
Nutrition Facts

Servings 0

Amount Per Serving
Calories 311
% Daily Value *
Total Fat 31g48%
Saturated Fat 2g10%
Cholesterol 6mg2%
Sodium 1325mg56%
Total Carbohydrate 5g2%
Dietary Fiber 0.5g2%
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

Put garlic in a food processor and whirl to mince. Add remaining ingredients and pulse into a chunky purée.

Ingredients

Tapenade
 9 garlic cloves
 8 cups pitted Kalamata olives, drained and rinsed
 3 cans (2 oz. each) anchovies, drained
 1 1/2 cups extra-virgin olive oil
 3/4 cup jarred brined capers, brine squeezed out (with your hands or press in a strainer)
 1 1/2 to 2 tsp. red chile flakes
 3 tablespoons brandy
 1 1/2 teaspoons freshly ground pepper
 2 1/4 cups each lightly packed torn fresh basil leaves and flat-leaf parsley leaves
To Serve
  Endive leaves, mini bell pepper halves, and steamed broccolini
  Baguette toasts
  Hardcooked quail eggs*

Directions

1

Put garlic in a food processor and whirl to mince. Add remaining ingredients and pulse into a chunky purée.

Black Olive Tapenade
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