Light and so deliciously spreadable, this Artichoke Olive Tapenade is easy to make, and great for appetizers, dipping, sandwiches and slider. Makes about 1 cup.
Ingredients
¾ccastelvetrano olives, drained
¾ckalamata olives, drained
3-4anchovy filets
2clovesgarlic
1 ½Tbspcapers
3grilled artichoke hearts, (or regular)
4-5basil leaves
1Tbsplemon juice
¼tsplemon zest
2 ½Tbspolive oil
Instructions
In a food processor, combine all ingredients, and pulse until the mixture is blended and nearly smooth, but still has texture. The dip should not resemble a paste.
Serve cold, with a drizzle of olive oil and a pinch of salt if desired.