|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|
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!