Black olive tapenade

Name: Black olive tapenade
Yield: 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

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

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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