john besh s green olive tapenade

Fish & Seafood

John Besh s Green Olive Tapenade

This recipe is adapted from Cooking From the Heart by John Besh.

Ingredients:

2 cups pitted olives, black or green
2 cloves garlic, peeled
2 filets salt-cured anchovies
1 tablespoon capers, drained
leaves from 1 (or 2) sprigs fresh thyme
1/2 cup olive oil

Directions:

Combine the olives, garlic, anchovies, capers, and thyme in the bowl of a food processor and pulse until the olives are coarsely chopped.
With the machine running, slowly add the olive oil until it is all absorbed.

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