Ingredients
- 250 g pitted dark olives
- 2 anchovy fillets, rinsed
- 1 clove garlic, minced
- 5 fresh basil leaves
- 2 tbsp fresh lemon juice
- 4 tbsp olive oil
Author of this recipe
This healthy homemade tapenade can be served as a starter, in a small bowl, surrounded with tiny toasted bread slices or crackers.
Preparation
- Rinse the olives in cool water.
- Place all tapenade ingredients in a bowl of a food processor.
- Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a paste, for about 2 minutes.
- Add extra olive oil if you like it to be less dry.
- Transfer to a bowl and serve.
