Olive Tapenade
2 servings
servings10 minutes
active time10 minutes
total timeIngredients
1 c. pitted kalamata olives, drained
1 c. green olives with pimentos, drained
1/4 c. capers, drained
1/4 c. finely chopped red onion
2 anchovies, finely chopped, optional
2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. chopped, fresh parsley or basil
1/4 tsp. crushed red pepper flakes
4 oz. piece goat cheese
1 loaf french bread, thinly sliced and toasted
Directions
Finely chop the kalamata and green olives and place in a medium mixing bowl. Stir in the capers, red onion, and anchovies, if using. (Alternatively, place the olives, capers, red onion and anchovy in the bowl of a food processor. Pulse several times to break up into little pieces and combine. Transfer to a mixing bowl).
Stir in the olive oil, lemon juice, fresh parsley or basil, and crushed red pepper flakes.
Serve alongside goat cheese and toasted slices of french bread.
2 servings
servings10 minutes
active time10 minutes
total time