Serves: 4
Total Calories: 198


8 ounces wrinkly pitted black olives (about 2 cups, preferably oil-cured)
3 cloves garlic, coarsely chopped
2 teaspoons finely chopped anchovy fillets or anchovy paste
1/4 cup extra-virgin olive oil
salt and ground black pepper to taste


Combine the olives and garlic in a food processor and pulse until coarsely chopped. Add the remaining ingredients and continue to process in pulses until the mixture is blended but still has some texture. Use immediately or store in the refrigerator for up to 2 months

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 198
Calories from Fat: 120

This Tapenade recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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