Black olive tapenade

By rebecca
February 22, 2014
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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
  1. 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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