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Zesty Olive Tapenade
Course: Appetizer
Keyword: olive tapenade
Servings: 1 cup
Author: Recipe courtesy of Alton Brown
  • 1/2 pound pitted mixed olives
  • 2 anchovy fillets rinsed
  • 1 small clove garlic minced
  • 2 tablespoons capers
  • 2 to 3 fresh basil leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  1. Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.