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Tapenade

Ingredients

• 1 cup pitted black olives
• 1 cup pitted green olives
• 1/4 cup sun-dried tomatoes in oil, drained
• 6 fresh basil leaves
• 1 tablespoon capers
• 1 tablespoon fresh parsley leaves
• 2 teaspoons fresh thyme leaves
• Leaves from 1 sprig fresh oregano
• 1 clove garlic
• 1 anchovy fillet
• 1/4 cup olive oil
• 6 medium celery stalks, cut into sticks, for serving

Directions

1. Place all the ingredients except the olive oil and celery sticks in a blender or food processor.
2. Pulse until roughly chopped.
3. Add the olive oil and pulse a couple more times, just to combine.
4. Transfer to a 16-ounce or larger serving dish with celery sticks.

Attribution