OLIVE TAPENADE

By grinder

Store the spread in the refrigerator, well covered. You can also make this recipe by using a mortar and pestle or by chopping all ingredients together until very fine. The texture can be as smooth or as chunky as you like. Serve with crackers or crusty french bread. It can also be a sandwich spread; use with roast beef and hoagie buns for a rich sandwich

Ingredients

• 1 clove garlic, chopped
• 1.75 c. whole, pitted olives {kalamata, black, green}
• 1 anchovy fillet, rinsed
• 2 tablespoons capers
• 1 tsp. chopped fresh thyme or 1/4 tsp. dried
• 3 tablespoons lemon juice
• 6 tablespoons olive oil {3oz}
• 1/8 teaspoon white pepper

Preparation

Step 1

Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender or bowl of a food processor. Slowly add olive oil into the mixture while blending or processing. Blend until a paste is formed. Add pepper and stir.