Niçoise Olive Spread
This pungent black olive spread, also known by the name of tapenade, is easy to make ahead of time and have around to serve with crackers at a moment’s notice.
Serves: 16Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 40 pitted Niçoise olives
- 1⁄4 cup capers
- 1 anchovy filet
- 1 tsp. fresh lemon juice
- 2 tsp. olive oil
- 1⁄8 tsp. freshly cracked black pepper
- Chop the olives, capers, and anchovy coarsely. Mix the olives, capers, anchovies, lemon juice, olive oil, and pepper well.