Olive Oil Tapenade
By Andrew Cohen
Chef in Residence, Monterey Bay Certified Farmers Markets; Writer, Consultant, Instructor
1 cup pitted olives (black or green oil cured, kalamata, Sicilian, etc.)
¼ cup Salsi Ranch Capers, soaked and drained
3 – 5 garlic cloves
2 – 3 cured anchovy fillets (optional)
4 – 6 sprigs fresh thyme
2 sprigs fresh oregano
½ cup Belle Farms Extra Virgin Olive Oil
Lemon juice, to taste
Freshly ground black pepper, to taste
Process first 6 ingredients (through oregano) in a food processor. Slowly drizzle in olive oil to form a nice paste. Add lemon juice and pepper.
Guest Author
Author