Green Olive Spread (Print Version)
# Ingredients:
01 -
2 cups of green olives, pitted (Manzanilla, Castelvetrano, or Cerignola)
02 -
5-6 fillets of anchovies
03 -
Half a cup of pine nuts, with extras for the top
04 -
A small handful of fresh parsley leaves
05 -
Half a cup of fresh basil leaves, plus more for garnish
06 -
1 medium garlic clove
07 -
A quarter-cup of capers, drained
08 -
Zest from one lemon
09 -
A teaspoon of kosher salt
10 -
Half a cup of extra virgin olive oil, and a bit more for drizzling
11 -
Flaky salt to sprinkle over the top if you'd like
# Instructions:
01 -
Toss olives, anchovies, pine nuts, parsley, basil, capers, lemon zest, and garlic into a food processor with the blade attached. Blitz until roughly chopped.
02 -
Pour in the olive oil and sprinkle with kosher salt. Process until it turns into a smooth, creamy mix.
03 -
Give it a try and tweak the flavor if needed. Add a pinch more salt if it doesn't seem right.
04 -
Enjoy immediately, or seal it in an airtight container and chill in the fridge. Take it out for 30 minutes before eating. Add a drizzle of oil and some extra pine nuts on top, if you’d like.
# Notes:
01 -
Keep this tapenade in your fridge for up to one week.
02 -
It’s best made a couple of hours before eating to let the flavors come together.