Olive tapenade
 
Prep time
Total time
 
A delicious spread to enjoy on its own or as part of a mezze platter
Author:
Recipe type: Appetizer
Cuisine: Greek
Ingredients
  • 1 cup Kalamata pitted black olives (oil-cured)
  • 2 TBSPS. small capers, rinsed and drained
  • 4 cloves garlic
  • 2 --- anchovy fillets
  • ½-⅔ cups olive oil
  • ½ cup fresh basil leaves, packed
  • 1 tsp. oregano, dried
  • 2-3 TBSP. fresh lemon juice
Instructions
  1. If the olives are not oil-cured, rinse them well under cold water to get rid of the brine. Do the same with the capers and drain well.
  2. Place all ingredients into a food processor and blend until a smooth paste is achieved. Use it as a spread for bread, as a dip for raw vegetables or as a condiment with eggs, potatoes, fish or meat.
Notes
Capers are the unopened flower buds of the caper shrub, which grows all over the Mediterranean coast. They are usually sun dried and cured in a mixture of brine and vinegar or salt. The salt cured capers tend to maintain both flavor and texture better and they are packed with sharp flavor.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/how-to-make-a-mediterranean-meze-platter/