OLIVE TAPENADE SPREAD

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Olive Tapenade Spread image

Serve this pungent olive, caper, and anchovy spread as an hors d'oeuvre on toasted rounds, or on sandwiches, grilled chicken, and fish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 cup

Number Of Ingredients 10

1 cup kalamata or nicoise olives, pitted
1 garlic clove, peeled
1 tablespoon capers, drained and rinsed
3 oil-cured anchovy fillets
Zest and juice of half a lemon
Freshly ground pepper, to taste
1 teaspoon Dijon mustard, (optional)
2 tablespoons chopped parsley, (optional)
1 to 2 tablespoons extra-virgin olive oil
1 baguette, sliced into rounds and toasted

Steps:

  • Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment-covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and juice of the zested lemon, and stir in enough olive oil to bind the mixture together. Serve on baguette rounds.

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