A very versatile olive spread that be used on anything from sandwiches to pasta. I prefer to spread this on crackers along with a good goat cheese. —rebecca
About 1 1/2 cups
Canned pitted black olives, drained
Cloves fresh garlic, peeled
Fresh thyme leaves chopped
Preserved lemon(or juice from a half lemon)
In This Recipe
Combine all ingredients, except for olive oil, in a food processor. Run food processor while pouring in olive oil. Process until tapenade is a caviar type consistency.
Serve immediately or store in air tight container and refrigerate.