John Besh's Green Olive Tapenade

Name: John Besh's Green Olive Tapenade
Yield: about 2 cups
Cuisine: American
Ingredients: 2 cup 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

4.4

5 Ratings

Merrill Stubbs

Test Kitchen-Approved

Photo by James Ransom

Serves: about 2 cups

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

Ingredients

2 cup 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

Step 1
Combine the olives, garlic, anchovies, capers, and thyme in the bowl of a food processor and pulse until the olives are coarsely chopped.
Step 2
With the machine running, slowly add the olive oil until it is all absorbed.

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