Kalamata Olive Tapenade   3 comments

Ingredients

  • 4 cloves garlic, peeled
  • juice of 1/2 lemon
  • 1 cup pitted Kalamata olives
  • 1 Tablespoon anchovy paste
  • 1/2 cup sour cream

Instructions

Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives,  lemon juice, anchovy paste and sour cream. Blend until everything is finely chopped. Season to taste with salt and pepper. Add more sour cream as desired

Serve with hot baguettes.

Servings: 8
Yield: 1 cup

Inspired by the tapenade served by the Wolf Creek Restaurant & Brewing Company in Santa Clarita, CA.

 

Posted July 20, 2014 by henrymowry in Recipes

Tagged with , , , ,

3 responses to “Kalamata Olive Tapenade”

Subscribe to comments with RSS.

  1. Pingback: My Favorite Posts From 2014 | MowryJournal.com

  2. Lemon juice quantity is missing

    Reply
    Chris M.
    September 19, 2020 at 4:56 pm

    • This oldie but goodie survived 6 years without that being noticed! Recipe is now edited & lemon juice has been added to the recipe.

      Reply
      henrymowry
      September 20, 2020 at 10:59 am

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: