Recipes Broccoli with Garlicky Tapenade Be the first to rate & review! A briny, pungent sauce like this olive tapenade is a perfect accompaniment to steamed broccoli. Slideshows: More Quick Side Dishes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on May 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Leela Cyd Total Time: 30 mins Yield: 6 Ingredients 1 cup pitted kalamata olives (5 ounces) 3 tablespoons extra-virgin olive oil 2 tablespoons shredded basil leaves 1 1/2 tablespoons drained capers 1 tablespoon fresh lemon juice 5 oil-packed anchovies 3 garlic cloves, smashed Freshly ground pepper 1 pound broccoli, cut into 1-inch florets with about 2 inches of stem attached Directions In a food processor, combine the olives, olive oil, shredded basil, capers, lemon juice, anchovies and smashed garlic and pulse until finely chopped. Scrape down the bowl, season the tapenade with pepper and puree until fairly smooth. Transfer the tapenade to a serving bowl. In a large deep saucepan, bring 1 inch of water to a boil. Fill a steamer basket with the broccoli, add it to the saucepan, cover and steam over high heat until the broccoli is crisp-tender, about 5 minutes. Transfer the broccoli to a platter and serve with the tapenade. Rate it Print