Olive Tapenade with Anchovies is so Simple to Make!
Homemade Olive Tapenade with Anchovies (and Mushroom Appetizer Recipe)
Mix all the ingredients together well. Refrigerate and use within two weeks (if you can keep it around that long). Use as a spread on crackers or in sandwiches. We also like using it as a stuffing for mushrooms for a great appetizer: Preheat oven to 350 degrees. Prepare tapenade recipe (above) in advance, and refrigerate. Wipe 8 ounces of white or brown mushrooms clean with a paper towel, remove stems and gills. Pour about two tablespoons of olive oil into a large bowl, along with a good sprinkle of salt and pepper. Toss mushrooms in bowl and with a big spoon; gently tossing around in bowl until all the mushrooms are coated in the oil. Set them aside to marinate for about 15 minutes. When marinated, place on a baking pan and place in oven for 15 minutes. Remove from oven. Let cool and place a spoonful of tapenade in each mushroom cap. Return to fridge until ready to serve. Best served at room temperature. We also have tried this with mincing the mushroom stems, sautéing them and adding them into the tapenade. I don't think this adds much to the tapenade's flavor except to make it less olive-y, but it does stretch the amount of stuff you'll have to work with. Enjoy!
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