Olive-Caper Tapenade Recipe

Olive-Caper Tapenade Recipe

Party Hors d'ouevre Recipe Ingredients:

• 1/2 pound black olives in brine, pitted
• 1/4 cup extra-virgin olive oil
• Juice and grated zest of 1/2 lemon
• 1 large or 2 small cloves garlic, minced
• Freshly-ground black pepper (about 5 to 6 grindings)
• 1/8 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped fresh basil leaves
• 2 tablespoons capers, drained
• Salt to taste

Party Hors d'ouevre Recipe Instructions:

In a blender or food processor, place olives, olive oil, lemon zest, lemon juice, garlic, and pepper; blend until slightly chunky. Cover and refrigerate to allow flavors to marry for several hours.

Return mixture to blender and add red pepper, basil, and capers; blend until mixture is smooth and spreadable. Season with additional salt to taste.

Refrigerate to store (can be prepared 4 days ahead). Serve at room temperature with Italian bread.

Makes 1 cup.