Black olive tapenade
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
Makes about 1 1/2 cups
- 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
- 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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