Green Olive Tapenade
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Andrew Knowlton
Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.
Ingredients
10 oil-packed anchovy fillets, finely chopped
1 cup Castelvetrano olives, pitted, crushed
1 cup Cerignola olives, pitted, crushed
1 cup coarsely chopped parsley
1 cup olive oil
1/4 cup coarsely chopped, drained capers
2 tablespoons finely grated lemon zest
1/4 cup fresh lemon juice
Kosher salt, freshly ground pepper
Instructions
Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
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