crostini with olive paste

Black Olive Tapenade

  • 10 mins
  • 9 ingredients

Ingredients

  • 1 cup oil cured black olives or calamata
  • minced garlic 4 cloves
  • capers, drained 2 tbs
  • thyme 1 tsp fresh or 1/2 tsp dried
  • rosemary 1 tsp fresh or 1/2 tsp dried
  • garlic 2-3 cloves pressed or minced
  • fresh lemon juice 2-3 tsp
  • extra virgin olive oil 1/4 cup
  • black pepper dash
This tapenade is a staple of southern France and this spread is full of the flavors of cured black olives, capers,anchovies and garlic. It is wonderful spread on toasted baguette slices or on crackers.

Directions:
  • Add all ingredients except for the olive oil to a food processor and pulse till smooth 
  • With the machine running slowly drizzle in the olive oil in a thin stream until a thick smooth paste is formed. You may not have to use all of the olive oil
  • Season with pepper and serve at room temperature.
  • Makes about 1 cup.

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