Peruvian & World Recipes

Olives and Artichokes Tapenade

Olives and Artichokes Tapenade
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Olives and Artichokes Tapenade

Course: All Recipes, SaucesCuisine: French
Servings

2

cups

Indulge in our Olives and Artichokes Tapenade, crafted with Kalamata olives, baby artichokes, toasted pecans, garlic, black pepper, and extra virgin olive oil, delivering a savory, Mediterranean-inspired burst of flavor in every bite.

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Ingredients

  • 1 cup Kalamata olives

  • 4 (drained) baby crowns artichokes

  • 1/2 cup toasted pecans

  • 2 peeled cloves of garlic

  • 1/2 tsp. black pepper

  • 2/3 cup extra virgin olive oil

Directions

  • In a food processor place, all the ingredients.
  • Pulse 8 times, open the food processor, scrape big pieces from the walls of the food processor, cover it and pulse three to five more times.
  • The tapenade should look lightly chunky.
  • Store it in jars and keep it in the refrigerator.

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