Green Olive Tapenade (Print Version)
# Ingredients:
01 -
2 cups pitted green olives (Castelvetrano, Cerignola, or Manzanilla)
02 -
5-6 anchovy fillets
03 -
½ cup pine nuts, plus extra for garnish
04 -
½ cup fresh basil leaves, plus extra for serving
05 -
½ cup fresh parsley leaves
06 -
¼ cup drained capers
07 -
1 medium clove garlic
08 -
1 lemon, zested
09 -
1 teaspoon kosher salt
10 -
½ cup extra virgin olive oil, plus extra for drizzling
11 -
Flaky sea salt for serving
# Instructions:
01 -
Combine green olives, anchovies, pine nuts, basil, parsley, capers, garlic, and lemon zest in the bowl of a food processor fitted with blade attachment. Pulse until coarsely chopped.
02 -
Add olive oil and kosher salt, then blend until a smooth paste-like consistency forms.
03 -
Taste and adjust seasoning, adding more salt as needed.
04 -
Use immediately or store in an airtight container in a refrigerator, allowing to sit at room temperature for 30 minutes before serving. Drizzle with extra olive oil and scatter additional pine nuts if desired.
# Notes:
01 -
This tapenade will keep refrigerated for up to 1 week.
02 -
For best flavor development, prepare at least 2 hours before serving.