Two-Olive Tapenade

1. 1

   Using a sharp chef's knife, chop the olives, garlic, anchovies, and capers, setting each ingredient aside separately.

2. 2

   In a small bowl, combine the black olives with half the garlic, anchovies, and capers.

3. 3

   Add 1 teaspoon of the tomato paste and 1 tablespoon of the olive oil, and mix with a fork to combine.

4. 4

   Repeat with the remaining ingredients in a second bowl.

5. 5

   Cover and refrigerate for 30 minutes or up to a week.

6. 6

   Spread on toasted slices of baguette or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.