Smoked Olive Tapenade Recipe

Ingredients

● 1 1⁄2 Cups of Wood Fire Food Smoked Olives
● 1 Teaspoon anchovy paste or 2 anchovy filets, minced
● 3 Tablespoons Capers Rinsed
● 1 1⁄2 Tablespoon Chopped Parsley
● 1⁄4 cup Olive Oil
● 3 Cloves Roasted Garlic
● 3 Tablespoons Fresh Lemon Juice from 2 Lemons
● Salt
● Freshly Aleppo pepper

Process:

1. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and 1⁄4 teaspoon Aleppo pepper. Pulse 2 to 3 times until coarsely chopped.
2. Drizzle in olive oil and pulse a few more times until chunky paste forms, scraping down the sides as needed.
3. Season to taste with salt and pepper and serve at room temperature.

Recipe Notes:

1. To roast the garlic, preheat the oven to 400 degrees. Cut the top off a bulb of garlic so the cloves are exposed. Set the bulb on a piece of foil large enough to wrap the bulb. Top the exposed cloves with olive oil and wrap the bulb tightly in foil. Bake for 45 to 60 minutes or until a knife slides easily into the middle of the bulb.
2. Roast Garlic, preheat oven to 400*, cut the top off the garlic to expose cloves, set bulb onto piece of foil large enough to wrap the bulb. Drizzle the exposed cloves with olive oil, then wrap garlic tightly with foil. Roast for 45-60 min or until easily pierced with a knife.