Easy Tapenade
Makes 1 1/2 cups
A chunky olive and caper spread, pulsed to texture in a food processor.
| 240 ml Castelvetrano olives, pitted | Pulse 10 times, scrape sides | Pulse 5–10 times to desired texture |
| 120 ml Niçoise or Kalamata olives, pitted | ||
| 15 g lightly packed fresh flat-leaf parsley (thin stems ok) | ||
| 10 g drained capers | ||
| 60 ml extra virgin olive oil | ||
| 2 medium cloves garlic, pressed or minced | ||
| 15 ml lemon juice |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.