Tapenade (Barefoot Contessa) - Ina Garten
Tapenade (Barefoot Contessa) - Ina Garten
Time: 20 mins
Ingredients
- 1/2 lb good black olives, such as kalamata, pitted and diced
- 3 tablespoons capers, drained
- 8 anchovy fillets
- 1 garlic clove, minced
- 1/2 cup good quality olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme leave
- 1 tablespoon chopped fresh parsley leaves
- 1 baguette, sliced and toasted
Directions
- 1 Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
- 2 Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- 3 Serve on toasts.
