Among all the dips made in the South Arm Community Kitchen, this is my least favourite because olives is not my cup of tea. But this is great for those who loves olives like Minoo and Tanni.
I find that this Mixed Olive Tapenade is very salty.
- 1 cup pitted, assorted green and black olives
- two anchovy filets or two squirts of anchovy paste
- 1 clove garlic
- 2 tablespoons capers
- juice of a lemon
- handful of fresh basil leaves
- olive oil
Prep time: 15 minutes; Yield: 1 cup
|We used the anchovy filet instead of paste.|
|Process the ingredients in a food processor until just blended. Drizzle with olive oil while the food processor is running until it forms a chunky dip.|
|The Mixed Olive Tapenade is great served on baguette.|