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Tapenade

This image courtesy of Joseph DeLeo

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionCocktail Party

Recipe Coursetapas/small plates

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentblender, mortar and pestle

Five Ingredients or LessYes

Taste and Textureherby, salty, savory

Type of Dishdip/spread

Ingredients

  • 1½ cups (about ½ pound) salt-cured black olives, pitted
  • 16 anchovy fillets
  • 3 tablespoons capers, rinsed and drained
  • ½ teaspoon minced fresh thyme
  • 1 to 2 tablespoons extra virgin olive oil

Instructions

  1. 1 Traditionally, this spread is made with a mortar and pestle, pounding the ingredients until they form a smooth paste. The process can also be accomplished in a blender, however. Put the olives, anchovies, capers, and thyme in a blender along with the olive oil and purée until smooth.

  2. 2 If you are not using it immediately, put the purée in a jar, cover tightly, and store in the refrigerator, where it will keep for up to 3 months.

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