Ingredients
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2
-
3
-
1
-
1
-
1/3
-
-
-
-
-
-
-
-
-
-
Directions
Ruth Reichl’s Tapenade, Super Easy and Elegant!, If you are familiar with Ruth Reichl, you know that she knows food! This is from “The Gourmet Cookbook” I love this Tapenade. It is wonderful served with fresh, warm french bread, or any artisan bread. Very impressive for dinner guests! This keeps in the fridge for up to 2 weeks., Very fast and easy to make. Be careful of the salt in the olives. I also needed far less oil, the full amount would have had it swimming in oil. Literally took less than 5 minutes and that includes cleaning the food processor., Mmmmmm…I love tapenade, but have never made it from home! Left out the lemon zest didn’t have any but don’t think we missed it. Also, used far less EVOO just added until it was moistened enough. So delicious!
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Steps
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1
Done
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Combine Olives, Garlic, Capers and Lemon Zest in a Food Processor and Blend Until Smooth Paste Forms, About 3 Minutes. |
|
2
Done
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With Motor Running, Add Olive Oil in a Steady Stream and Pulse Until Well Combined. |
|
3
Done
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Hint: use My Cherry Pitter to Pit the Olives. |
