Bright, briny, and irresistibly savory, this green olive tapenade is a versatile spread that goes far beyond appetizers. Castelvetrano olives blend with capers, lemon, and parsley for a zesty, buttery flavor accented by a touch of garlic and anchovy. Serve it on crostini or focaccia, spoon it over grilled fish or chicken, toss it with pasta, or use it as a unique spread for tea sandwiches.
INGREDIENTS:
2 cups pitted Castelvetrano olives
2 tablespoons capers, drained
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons finely chopped fresh parsley
1 teaspoon minced garlic
1 anchovy fillet, finely minced
Ground black pepper
METHOD:
In a food processor, combine olives, capers, olive oil, lemon juice, lemon zest, parsley, garlic, and anchovy.
Pulse until the mixture is finely chopped but not pureed, scraping down the bowl as needed.
Season to taste with black pepper. Transfer to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled or at room temperature with toasted baguette slices, focaccia, or as a flavorful accompaniment to main dishes.
YIELD: 8 appetizer servings
