Ingredients
Serves 6
| 1½ cups | Pastene Pitted Kalamata Olives | |
| 1 cup | Pastene Pitted Castelvetrano Olives | |
| 2 | Pastene Anchovy Fillets | |
| 3 Tbsp | Pastene Capers, drained and rinsed | |
| 1½ Tbsp | flat leaf parsley | |
| 2 Tbsp | Pastene Minced Garlic | |
| 3 Tbsp | fresh lemon juice | |
| ¼ tsp | freshly ground black pepper, plus more to taste | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| salt to taste |
Directions
Prep time: 10 minutes
- In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ tsp pepper. Pulse 2 to 3 times until coarsely chopped.
- Slowly add in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed.
- Season to taste with salt and pepper and serve at room temperature.
This recipe is also delicious served on a toasted ciabatta as a bruschetta. Slice the bread and brush each slice with a bit of extra virgin olive oil on both sides. Arrange on a sheet pan and toast in a heated oven for about 10 minutes until golden brown. Top with cold tapenade and enjoy!
