Calamata Olive Tapenade

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A simple, versatile tapenade to be used in a variety of applications: spread on warm focaccia, melted cheese sandwich, toasted slices of baguette or layered between a stack of fresh mozzarella tomato and basil. It's great as a dip for vegetables, topping grilled fish and even tossed into a pasta salad.

Ingredients:

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 4 cloves garlic
• 4 DeLallo Anchovy Fillets
• 2 tablespoons DeLallo Non-Pareil Capers
• 1 tablespoon rosemary leaves
• 2 cups DeLallo Calamata Olives, Pitted
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons DeLallo Balsamic Vinegar

Directions:

Place a medium skillet over medium heat and add to the hot pan the olive oil. Add the garlic, anchovy fillets, capers and olives. Cook together until the garlic becomes slightly golden, about 5 to 8 minutes.

Transfer the mixture to the food processor and pulse into a paste. Slowly add the remaining 1 tablespoon olive oil, salt, pepper and vinegar. Process until smooth.

Store the tapenade in an airtight container. Can be refrigerated for up to 1 week.

Makes about 2 1/4 cups Send to friend Printer-friendly version