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Green-Olive Tapenade


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Green-Olive Tapenade





1 cup pitted green olives without pimiento, drained and roughly chopped
2 tablespoons drained and chopped capers
2 teaspoons minced garlic
2 teaspoons brandy
1 teaspoon olive oil
½ teaspoon anchovy paste
½ teaspoon fresh lemon zest 


• In the work bowl of a food processor, combine olives, capers, garlic, brandy, olive oil, anchovy paste, and lemon zest. Pulse until combined and finely chopped. Cover, and refrigerate for at least 2 hours before using.

Note: Tapenade may be refrigerated in an airtight container for up to 3 days.

Pictured on Goat Cheese and Tapenade Sandwich Stacks with Roast Beef and Horseradish Tea Sandwiches 


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