We are on holidays this week and getting a lot done around the house. Today was rainy so we ran errands and then I found myself puttering around the kitchen afterwords. A visit to our local Italian bakery and deli inspired me to try making my own olive tapenade, something I've never done before.
I am pleased with the result and plan on making different variations.
By the way I installed blogger on my iPad. This is my first posting using it. It may look different..please bear with me while I get the hang if it!
Black Olive Tapenade
I cup pitted sliced black olives
2 tbs parsley
1/8 cup of olive oil
2 tbs lemon juice
2 tbs capers
1 garlic clove minced
2 anchovy fillets
1tsp Dijon mustard
Salt and pepper to taste
Combine all ingredients in food processor and pulse until blended.
Serve on bread or crackers. Will keep in fridge in a jar for about two weeks.