Olive Tapenade
By rost_amy
Rate this recipe
4.1/5
(15 Votes)
Ingredients
- 1 cup pitted oil-packed black olives
- 1/2 cup pitted green olives
- 1/3 cup extra-virgin olive oil, or more if needed
- Juice of 1/2 lemon
- 1 tablespoon capers
- 2 garlic cloves
- 3 canned oil-packed anchovy fillets
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- Black pepper
- Baguette or crackers for serving
Details
Servings 2
Preparation time 10mins
Cooking time 10mins
Adapted from slate.com
Preparation
Step 1
Put the black olives, green olives, olive oil, lemon, capers, garlic, anchovies, and thyme in a food processor or blender; season with black pepper. Process until all the ingredients are minced, adding more olive oil if necessary to help the machine do its work. Serve spread on baguette or crackers. (Store leftover tapenade in an airtight container in the refrigerator for up to two weeks.)
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