This Mediterranean dish couldn't be any easier to make and yet when a bowl of tapenade is on the appetizer table, it never fails to get a ton of compliments. Recipe provided by Trevor Kensey of Sis. Boom. Blog!
1/2 cup Lindsay Black Ripe Pitted Olives
1/4 cup Lindsay Crafted Green Ripe Pitted Olives
1 tablespoon chopped fresh parsley
1 tablespoon roughly chopped shallot
2 tablespoons capers, drained
1 tablespoon finely chopped sweet red pepper
2 drops red pepper sauce, or more to taste
1/2 teaspoon minced fresh garlic
1 tablespoon lemon juice
1/2 teaspoon anchovy paste
zest from half a lemon
1/4 teaspoon fresh oregano leaves
Thoroughly rinse the olives in cold water and let drain on paper towels until just damp.
Combine all ingredients in the bowl of a food processor fitted with the metal blade, and pulse until tapendade is the texture and consistency of a coarse paste.
Transfer mixture to a small bowl or jar and allow the flavors to mingle for a few hours before serving. Garnish with a sprig of oregano
