Olive and Artichoke Tapenade Recipe

Name: Olive and Artichoke Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cloves garlic; 1 anchovy fillet; 2 tablespoons extra virgin olive oil; 1/2 cup green olives, pitted; One 6-ounce jar artichoke hearts, drained and chopped; 4 to 5 sun-dried tomatoes, packed in oil, drained, chopped; 3 tablespoons toasted walnut pieces, chopped; 1 tablespoon green peppercorns packed in brine, drained; 1 tablespoon lemon juice, preferably fresh; 1 teaspoon minced lemon zest; 1/4 teaspoon coarsely ground black pepper; 2 tablespoons grated Parmesan cheese; 1 tablespoon chopped flat-leaf parsley; 6 slices day-old Italian or country style bread, sliced 3/4 inch thick, toasted and brushed with olive oil

Servings: persons

3 cloves garlic
1 anchovy fillet
2 tablespoons extra virgin olive oil
1/2 cup green olives, pitted
One 6-ounce jar artichoke hearts, drained and chopped
4 to 5 sun-dried tomatoes, packed in oil, drained, chopped
3 tablespoons toasted walnut pieces, chopped
1 tablespoon green peppercorns packed in brine, drained
1 tablespoon lemon juice, preferably fresh
1 teaspoon minced lemon zest
1/4 teaspoon coarsely ground black pepper
2 tablespoons grated Parmesan cheese
1 tablespoon chopped flat-leaf parsley
6 slices day-old Italian or country style bread, sliced 3/4 inch thick, toasted and brushed with olive oil

1
Place the garlic and anchovy in a bowl and mash with the back of a spoon to make a paste, adding a little of the oil if necessary.
2
Place the garlic paste, remainder of the oil, olives, artichokes, tomatoes, walnuts, green peppercorns, lemon juice, and zest in a blender or food processor and pulse to make a chunky paste.
3
Combine the paste with the black pepper and cheese in a bowl and stir to mix.
4
Allow the tapenade to sit at room temperature for 30 minutes to blend the flavors.
5
Taste and adjust the seasonings.
6
Add the parsley, put in a bowl, and serve with the crostini on the side.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cloves garlic, 1 anchovy fillet, 2 tablespoons extra virgin olive oil, 1/2 cup green olives, pitted, and more.

Yes, Olive and Artichoke Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive and Artichoke Tapenade

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