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Jane Houston

Olive Tapenade

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Course: Appetizer, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups pitted kalamata olives
  • 2 anchovies
  • 1 small garlic clove roughly chopped
  • 1 TBSP olive oil
  • 1 TBSP lemon juice

Equipment

  • 1 Blender or Food Processor

Method
 

  1. Drain a jar of pitted olives and measure to 1.5 cups. Add them to a food processor with the anchovies, roughly chopped garlic, olive oil and lemon juice.
  2. Pulse in the food processor until the tapenade reaches your desired consistency

Notes

* Use as a toast topper or with your cracker of choice
*This recipe is quite high sodium, so offer sparingly under 2 years of age.
*This recipe contains fish (anchovies) so be mindful this is an allergen.
Does not freeze well.