Tapenade might sound fancy, but it couldn't be easier to make. If you have a can opener, a food processor, and 10 minutes, you can make this classic olive-based dip, spread, and appetizer. Chef Matt Degen shows you how.

Tapenade on crostini recipe:
Fresh loaf of bread of your choice
2 cans (drained weight of 6 ounces each) of pitted, ripe black olives, drained
2 tablespoons capers, rinsed
2 anchovy filets, rinsed
2 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Garnish: Fresh Italian parsley

Step-by-step instructions: https://www.iwanttocook.com/tapenade-...