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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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Every time I've made this super easy tapenade, I've had dozens of requests for the recipe. It's so delicious that I'm always tempted to eat it all myself! Finally I decided I'd post it a 'Zaar and point folks here. Maybe I'll save a tree in the process? (Note: This is a snap to make. The 6 hours of passive cooking time reflects how long it needs to chill before serving.) Ingredients:
1 cup small black olives, drained |
1/4 cup capers, rinsed and drained |
3 garlic cloves |
1/4 cup olive oil |
4 ounces anchovies, drained |
6 ounces tuna in vegetable oil, drained |
1 teaspoon dijon mustard |
2 teaspoons olive oil |
hot sauce |
Directions:
1. NOTE: Use canned, pitted small black olives and measure before chopping.
2. Chop olives and garlic together in a food processor.
3. Add anchovies, tuna, capers, 1/4 cup olive oil, Dijon mustard and hot sauce. Process until smooth.
4. Scrape mixture into bowl.
5. Pour 2 tsp.of olive oil on top. DO NOT STIR!
6. Cover tightly and chill 6 or more hours. This is very important to allow the flavors to blend and mellow.
7. Stir well before serving with crusty bread, crackers or dipping vegetables.
8. Note: Will keep, refrigerated, for up to 2 weeks in a tightly sealed container.
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