Black Olive Tapenade
|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|
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 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.