Kalamata Olive Tapenade   1 comment

Ingredients

  • 4 cloves garlic, peeled
  • 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,  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.

 

One response to “Kalamata Olive Tapenade

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