Ingredients
- 1 cup (25 g) packed fresh Italian parsley
- 1 cup (180 g) pitted kalamata olives
- ½ cup (120 g) pimento-stuffed Spanish queen olives
- 3 (9 g) garlic cloves, peeled
- 1 Tbsp. (9 g) capers
- 1 Tbsp. (16 mL) fresh squeezed lemon juice
- 1 (4 g) anchovy filet (optional)
- ½ tsp. lemon zest
- ½ tsp. crushed red pepper
- ½ tsp. black pepper
- 2 Tbsp. (30 mL) olive oil
Method
- Assemble your KitchenAid® Cordless Food Chopper by attaching the work bowl to the base and inserting the drive adapter and the multipurpose blade into the work bowl.
- Add all ingredients in order listed into the chopper bowl and attach the lid.
- Pulse on low 10 times then stop and scrape down sides of the work bowl.
- Replace lid and pulse 5-10 times more or until desired consistency is reached.
- Store tapenade in the refrigerator in an airtight container.
