Green Olive and An­chovy Tape­nade

Yummy (Philippines) - - Yummy Lessons -

Pulse 1 cup pit­ted green olives, 2 canned an­chovy fil­lets, 2 ta­ble­spoons drained ca­pers, 2 cloves gar­lic (peeled), ½ cup fresh pars­ley leaves, ¼ cup ex­tra vir­gin olive oil, zest and juice from 1 lemon, salt, and ground black pep­per in a blen­der or food pro­ces­sor un­til minced but still slightly chunky. Serve with crack­ers or toast. Makes 1½ cups.

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