- 1 cup Pitted, Castevetrano olives
- 3 each Antchovies
- 1 T Capers, rinsed
- 1 Lemon zested
- 1 Lemon, juiced (same lemon after zesting)
- 1 clove Garlic, minced
- 3 T Sherry vinegar
- ½ cup Extra Virgin olive oil (if you have lemon oil, this is ideal)
Typically a tapenade is roughly chopped. For a smooth sauce consistency, I like to use a Vita-Mix blender. Most people do not have one at home. A home blender will achieve a similar consistency. This is an ideal sauce for lamb or game meats with big flavors! Watch Chef Cory Strike perfect this purée HERE!
Add all ingredients to the blender and puree, if the ingredients do not “catch” to blend, add more olive oil.
Taste and adjust the acidity with additional lemon juice or vinegar if needed. Salt is usually not necessary in this recipe due to the already salty olives and anchovies.