0 (0)

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

Each tablespoon:
48 calories; 0 protein; 1 gram carbohydrate; 0 fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 179 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
XO sauce
Hard cider mustard
Strawberries and oranges in basil syrup