Can’t get enough olives? I am with you! Get your fill Olive Caper Tapenade recipe. Let me know what you think in the comments.
1/2 pound black olives in brine (Nicoise or Kalamata olives), 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 and rinsed
Salt to taste
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.