Tapenade with Basil and Anchovies


½ cup green pitted olives with pimiento, rinsed

½ cup pitted kalamata olives, rinsed

4 anchovy fillets, drained on paper towel, coarsely chopped (if you don't like them, leave them out!)

2 Tbsp drained capers

1 garlic clove, chopped

½ tsp dried basil

2 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

2 Tbsp Flying Olive Single Varietal of Choice, extra as needed


Place the olives, anchovies, capers, garlic, and basil in a food processor and process until finely chopped.

With the motor running, gradually add the Flying Olive Lemon and the Flying Olive Single Varietal of Choice in a thin, steady stream until well combined and a smooth paste forms.

Serve on crackers, toasted baquette slices, or bread sticks.

If you have any remaining tapenade, transfer to an airtight container and pour over extra Flying Olive Single Varietal EVOO to preserve.

Submitted by Barb L.