Green Olives Tapenade Recipe
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INGREDIENTS
1 cup of green olives
1 Tbsp. orange zest
1/4 cup chopped walnuts.
1-2 Tbsp. cognac.
2 fillet anchovies
5 Tbsp. lemon juice
3 garlic cloves
1/4 tsp. each salt & pepper
1/4 cup olive oil
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How to make
Place all ingredients in a food processor and grind using the high-speed mode.
Grind for 3 minutes, open and scrape all sides of the mixer.
Grind again until the mixture resembles grainy but smooth spread.
Transfer to a glass container, add 1 Tbsp. of olive oil to serve as an oxygen barrier.
Refrigerate for storage.
I recommend adding olive oil whenever you are taking out some of the olive tapenade, it will keep it fresh as long as you have it.
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