Sicilian Lemon White Balsamic Tapenade
Tapenade is so easy and so tasty. This version is a perfect base recipe. To make it traditional, add two washed anchovy fillets. To spice it up, add some pickled chilies. Or to make a Greek version, switch out the parsley for oregano. Spread tapenade on toast or crackers (with or without cheese), toss with some pasta in place of pesto, or use as a non-dairy veggie dip.
Ingredients
- 3/ 4 cup pitted mixed olives
- 1 small garlic clove
- 2 tbsp capers
- 2 washed anchovy fillets (optional)
- 2 tsp finely chopped fresh flat-leaf parsley
- 1 tbsp Sicilian Lemon White Balsamic
- 3 tbsp Robust Extra Virgin Olive Oil
Instructions
- Place the olives, garlic, capers, parsley, and Sicilian Lemon White Balsamic in a food processor.
- To make it traditional, add two washed anchovy fillets.
- Pulse until coarsely chopped and well blended. As you continue to pulse, slowly drizzle in the Robust Extra Virgin Olive Oil.
- This can be stored in an airtight container in the fridge for up to 1 week.
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