Olive Tapenade with Rosemary & Basil
Author: Peony
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 1 cup
- 1 small can black olives, drained
- ½ cup kalamata olives
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- 2 tbsp dry roasted pine nuts
- 2 tsp hot mustard, such as dijon
- ½ tsp anchovy paste
- 1 tsp rosemary, minced
- 2 tbsp basil, loosely chopped
- Pulse garlic, pine nuts and 1 tbsp olive oil for 30 seconds
- Add black olives, ½ of the kalamatas, hot mustard, anchovy paste, rosemary & basil and pulse until smooth, adding EVOO slowly.
- Add remaining half of kalamatas and quickly pulse
- Serve with crackers or bread
Make sure you mince the rosemary before adding it to the food processor
Recipe by The Peony Life at http://thepeonylife.com/2015/08/olive-tapenade-with-rosemary-basil/
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