| Cuisine: Spanish | Type: Appetizer | Serves: |
|
Source:
|
Bon Appetit June 2012 |
|
Attributes:
|
Quick and Easy, Healthy |
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
1/3 cup (or more) olive oil 1/4 cup vegetable oil 1 cup pitted olives (such as Niçoise or Kalamata), chopped 1 tbs. minced capers 1 garlic clove, minced 1 anchovy fillet packed in oil, drained, minced (optional) |
|
Instructions:
|
Stir 1/3 cup olive oil, next 4 ingredients, and anchovy, if using, in a small bowl. Add more olive oil for a thinner tapenade, if desired. (For a smoother sauce, purée tapenade in a food processor or blender.) Set aside. |
|
Related recipes:
|
2012-10-19