Recipe information
Yield
makes about 1 cup
Ingredients
2
cups pitted green olives, such as Picholine
4
salted anchovy fillets, rinsed
2
garlic cloves, coarsely chopped
1
teaspoon finely ground black pepper
1
/2 cup extra-virgin olive oil
Need to make a substitution?
Preparation
Put all the ingredients in a food processor and pulse 3 or 4 times. Scrape down the sides of the processor and pulse 2 more times; the tapenade should be coarsely chopped. It will keep covered in the refrigerator for up to 2 weeks.