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. —rebecca
Ingredients
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12 ounces
Canned pitted black olives, drained
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2
Cloves fresh garlic, peeled
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1 tablespoon
Grainy mustard
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2
Anchovy fillets
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1 tablespoon
Fresh thyme leaves chopped
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2 tablespoons
Capers drained
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1/4
Preserved lemon(or juice from a half lemon)
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Salt
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Pepper
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4 tablespoons
Olive oil
Directions
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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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