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Sauces and Condiments, Vegetarian

Black and green olive tapenade

Black and green olive tapenade
Mel Melcon / Los Angeles Times

A bright, pungent tapenade spiked with anchovies and lemon juice and long wedges of tortilla crackers studded with sesame seeds make a winning combination of appetizers. Ciudad's house olive tapenade recently caught the attention of the Food section website producer, ... Read more

Total time: 10 minutes | Serves 8 to 10
  • 1 1/2 cups kalamata olives, pitted
  • 1 cup California black olives, pitted
  • 1/4 cup unstuffed green olives, pitted
  • 1/4 cup capers
  • 1 tablespoon minced garlic
  • 4 anchovy fillets, unrinsed (optional)
  • 1/2 cup high-quality olive oil
  • 1/3 cup plus 2 teaspoons freshly squeezed lemon juice
  • Freshly ground black pepper

Step 1Combine the olives, capers, garlic, anchovies (if using), olive oil, lemon juice and pepper, to taste, in a food processor and pulse to finely chop and combine (this will not be pureed; there should be some texture to the ingredients). Taste; adjust seasonings as needed. Makes slightly more than 2 cups. Serve with crackers.

Note: From Susan Feniger and Mary Sue Milliken of Ciudad.

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