Caper & Olive Tapenade
by Johnny Loua, Chef, Seattle, Washington
This tapenade is great served as a condiment for beef, a dip or spread for crostini, or tossed in a pasta salad.
- 1 cup Kalamata olives, pits removed
- ½ cup capers
- 2 anchovies
- 5 basil leaves
- 2 cloves garlic
- ½ cup olive oil
- Fresh cracked pepper
In a food processor, combine olives, capers, anchovies, basil leaves, and garlic, then slowly blend in the olive oil until completely emulsified. Add fresh cracked black pepper to taste and serve.