Black Olive Tapenade

2013-01-06
  • Yield: 12
  • Servings: 6
  • Prep Time: 25m
  • Cook Time: 35m
  • Ready In: 1:30 h

Ingredients

2 cans or 3 cups olives, pitted and drained
(the better the olives used,
the more complex the taste)
2 large cloves garlic, minced
2-3 tablespoons olive oil
Black pepper

Method

Step 1

Black olives contain anthocyanins, pigments which are high in antioxidants. In addition, according to the National Cancer Institute, studies show an association between an increased intake of garlic and a reduced risk of certain cancers.

Step 2

2 cans or 3 cups olives, pitted and drained (the better the olives used, the more complex the taste) 2 large cloves garlic, minced 2-3 tablespoons olive oil Black pepper

Step 3

Combine all ingredients (except black pepper) in a food processor and pulse. Leave some texture (don’t pulse until smooth). The olives should appear finely chopped and a little chunky. Add pepper to taste. Drizzle a bit more olive oil over the mixture before serving. The tapenade lasts for a good week in the refrigerator, and can be doubled or tripled for a larger group of company. Serves 4-6

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