
Author Notes:
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.
Makes: about 1 1/2 cups
Ingredients
-
12
ounces Canned pitted black olives, drained
-
2
Cloves fresh garlic, peeled
-
1
tablespoon Grainy mustard
-
2
Anchovy fillets
-
1
tablespoon Fresh thyme leaves chopped
-
2
tablespoons Capers drained
-
1/4
Preserved lemon(or juice from a half lemon)
-
Salt
-
Pepper
-
4
tablespoons Olive oil
In This Recipe
Directions
- 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.
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