Many toppings go well with Moonshot crackers, but this Olive Tapenade on the Rosemary and Garlic variety is particularly delightful.


1 ½ C. pitted, brine-cured olives

1 tsp. anchovy paste or 2 anchovy filets, minced

3 Tbs. capers rinsed

1 ½ Tbs. parsley coarsely chopped

3 cloves garlic roasted if desired

3 Tbs. fresh lemon juice (about 2 lemons)

Pink or Kosher salt and fresh ground black pepper

¼ C. olive oil


In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. Pulse 2 to 3 times until coarsely chopped.

Drizzle in olive oil and pulse a few more times until chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature.


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