Garlic Tapenade
Finely chopped olives and capers with hints of garlic. An opener to the first course
Ingredients
- - 1 cup black olives, pitted
- - ½ cup green olives, pitted
- - 1 tsp garlic, minced
- - ¼ cup shallot, minced
- - 1 tbsp basil, chopped
- - 1 tsp dry thyme
- - 1 tbsp parsley, chopped
- - ½ tsp dry oregano
- - 1 lemon, juice
- - ½ lemon zest
- - ¼ cup olive oil
- - 1 filet anchovy, chopped (optional)
- - Pinch of salt
- - Black pepper to taste
Directions
- Finely chop olives by hand or using a food processor. Add to a large bowl along with all other ingredients. Drizzle olive oil and a squeeze of lemon. Toss to combine and serve with bread or crackers.
