Whoa. I mean, serious whoa. This stuff is so delicious, you’ll want to put it on everything. I first made it up as a dip, complete with warmed baguette, double creme brie and prosciutto, but it would also be awesome as a chicken marinade. However you dress it up, it’ll be a huge hit (I even converted a staunch anti-olive eater!). Find additional recipe ideas at the bottom of the post.

Olive Tapenade

Ingredients

• 1 can anchovies (if in oil, rinse the fish before use)
• 2-3 cloves of garlic
• 1/2 jar pitted kalamata olives
• 1/2 jar sundried tomatoes
• 3 fresh basil leaves
• 2 oz goat cheese
• 1/2 cup olive oil
• Zest of 1 lemon

Directions

1. In a food processor, emulsify all the anchovies until it becomes a paste.
2. Add in garlic and process until garlic looks well incorporated (don’t want big chunks in a bite)

1. Now add in olives through lemon zest and blend well.
2. As the processor is going, slowly add in oil until blended.
3. Do a taste test before adding in additional lemon zest, lemon juice or any other seasonings. Between the anchovies and olives, there’s quite a bit of salt in this recipe, so I wouldn’t recommend adding any additional salt.

Food Pairing Recommendations

• Pizza base rather than tomato sauce
• On top of roasted chicken
• Sauce for fresh pasta and roasted tomatoes
• Serve along side hummus and veggies