Tapenade for Leg of Lamb

By AM Northwest Staff

Tapenade

  • 1/2 pound black olives, pitted, drained of their liquid
  • 4 anchovy fillets
  • 2 tablespoons capers, drained
  • 1 garlic clove, peeled
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon grated orange zest
  • 8 sprigs of thyme, leaves only
  • 4 tablespoons olive oil

Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

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