Olive Tapenade with Rosemary & Basil
 
Prep time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 1 cup
Ingredients
  • 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
Instructions
  1. Pulse garlic, pine nuts and 1 tbsp olive oil for 30 seconds
  2. Add black olives, ½ of the kalamatas, hot mustard, anchovy paste, rosemary & basil and pulse until smooth, adding EVOO slowly.
  3. Add remaining half of kalamatas and quickly pulse
  4. Serve with crackers or bread
Notes
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/