Recipe

May 7, 2014

Olive Tapenade Recipe

Recipe:

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Step 1: Mash the anchovies with the garlic in a mortar and pestle, then mix well with the chopped olives.

Step 2: Combine with the 1?2 cup olive oil, the lemon juice, parsley and capers.

Step 3: Spread the tapenade on the garlic-rubbed toasts. Drizzle with olive oil and top with a slice of beautiful heirloom tomato.

See more recipes from Extra Virgin.

Reprinted with permission from Extra Virgin (2014, Random House Canada).

Ingredients

2 anchovy fillets
1 garlic clove, smashed
1 cup black Nostraline olives, pitted and roughly chopped
1 cup green Sicilian olives, pitted and roughly chopped
1/2 cup extra virgin olive oil, plus more for serving
1 tbsp fresh lemon juice
2 tbsp chopped fresh Italian parsley
1/2 tbsp capers, rinsed and chopped
Toasted country bread slices, rubbed with raw garlic, for serving
1 heirloom tomato, sliced, for serving

Directions

Yield:

Step 1: Mash the anchovies with the garlic in a mortar and pestle, then mix well with the chopped olives.

Step 2: Combine with the 1?2 cup olive oil, the lemon juice, parsley and capers.

Step 3: Spread the tapenade on the garlic-rubbed toasts. Drizzle with olive oil and top with a slice of beautiful heirloom tomato.

See more recipes from Extra Virgin.

Reprinted with permission from Extra Virgin (2014, Random House Canada).

Photographer:

Eric Wolfinger

Tags: Debi Mazar Extra Virgin Gabriele Corcos Italian Olive Tapenade olives Recipe Tomatoes Tuscan

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