Black Olive Tapenade
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Yield
Serves : MAKES TWO CUPS
Bobby Flay
April 2014

Plus: More Appetizer Recipes and Tips

Ingredients

  • 3 tablespoons pine nuts
  • 1 1/2 cups pitted Niçoise olives
  • 4 garlic cloves
  • 3 anchovy fillets
  • 1/4 cup olive oil
  • Salt and freshly ground pepper

How to Make It

Step

Combine all ingredients in a food processor and process until the tapenade is thick but still has texture. Season to taste with salt and pepper

Serve With

Oven-Roasted Pork Tenderloin

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