Tapenade (Olive Paste)

1. 1

   Place all the ingredients in a food processor fitted with the metal blade.

2. 2

   Pulse on and off until the tapenade is grainy but not smooth.

3. 3

   Place the mixture in a container, cover, and refrigerate.

4. 4

   (If kept covered and refrigerated the tapenade should keep for up to 8 weeks, covered and refrigerated.)

5. 5

   Serve with cold vegetables, hard-boiled eggs, or as a sandwich enhancer.

No additional tips available.