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Olive Tapenade

Jane Houston
Print Recipe
Course Appetizer, Side Dish

Equipment

  • 1 blender or food processor

Ingredients
  

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

Instructions
 

  • 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.
  • 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.
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