Tony’s Green Olive Tapenade

Tony’s Green Olive Tapenade

Ingredients:
2 cups olives, pitted and drained if from a jar (Spanish green olives or Kalamata work great)
1½ tablespoon capers
3 cloves garlic, minced
3 anchovy fillets (packed in oil variety)
¼ cup parsley, stems removed
⅓ cup grated parmesan cheese
Juice from half a lemon
Juice from half an orange
Zest from half an orange
½ cup extra virgin olive oil
Pepper to taste

Directions:
Combine all ingredients but the oil in a food processor and pulse repeatedly until coarsely chopped. Scrape the sides as needed. Turn the processor on and run continuously while adding the olive oil in a slow, steady stream until fully absorbed in the mixture. Taste and add black pepper as desired (the anchovies and capers will provide salt). Serve over grilled bruschetta.

To Store: Transfer to an airtight container and refrigerate for up to one week, or freeze in small amounts for up to four months.

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