Ingredients
- Black olives/ mixed olives- 250 gm
- Anchovy fillets ( well rinsed)- 2
- Garlic cloves- 2
- Capers- 2 tbsp
- Dry basil leaves*- 1 tsp
- Fresh lemon juice- 1 tbsp
- Olive oil- 3 tbsp
Instructions
- Place all the ingredients in the bowl of your food processor.
- Process until it becomes a coarse paste.
- Transfer to a medium bowl and serve.
- You can store this olive tapenade up to 3 days in the fridge.
Notes
You can substitute dry basil leaves( 1 tsp) for fresh basil leaves ( 3 tbsp).
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Dips/Sauces
- Cuisine: French