OLIVES, ANCHOVIES & CAPERS (packed in oil/water)
Level 1
Gourmet Olive Tapenade
Serves 4
½ cup pitted nearly expired green olives or black olives*
2 nearly expired anchovy fillets
1 garlic clove, crushed (or more to taste)
1 Tbsp. nearly expired capers, drained well
2 Tbsp. pine nuts or walnuts, lightly toasted
4 Tbsp. extra virgin olive oil
½ cup grated Parmesan
Ground black pepper to taste
Purée olives, anchovies, garlic, capers, and nuts in a food processor fitted with a steel blade until smooth. While motor is running, drizzle in oil until the mixture becomes fluffy and blend in cheese. Season with black pepper.
* Drained artichokes can be substituted for olives, or 1 tablespoon of tomato paste for sun-dried tomatoes
Shelf life tip: Tapenade keeps for 3 months in a tightly closed container in the fridge. For longer term storage, fill the top of the jar with a thin layer of olive oil (about ½”) before closing the lid. It also freezes very well.
Serving suggestion: Scoop up this tangy tapenade with days old pita triangles.
