Black Olive Tapenade
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.
- Add all ingredients except for the olive oil to a food processor and pulse till smoothÂ
- 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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