Clinton Kelly's Olive Tapenade

By ccbloom1

Ingredients

• 2 6-ounce cans Dry Weight Black Olives (or Green Olives; pitted and drained)
• 2 Garlic cloves (minced)
• 3 sprigs of Thyme (leaves picked)
• 1 Lemon (zest and juice)
• 1 small Shallot (minced)
• 1/4 cup Olive Oil
• Salt and Pepper to taste

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 2 6-ounce cans Dry Weight Black Olives (or Green Olives; pitted and drained)
2 Garlic cloves (minced)
3 sprigs of Thyme (leaves picked)
1 Lemon (zest and juice)
1 small Shallot (minced)
1/4 cup Olive Oil

instructions Add the first five ingredients to a food processor. Pulse and drizzle in the olive oil.

step 2

ingredients Salt and Pepper to taste

instructions Adjust seasoning with salt and pepper and more lemon juice if desired. Serve warm or at room temperature.

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