A traditional black olive tapenade that has just the right hint of fresh herbs.
A traditional black olive tapenade that has just the right hint of fresh herbs.—Gena Hamshaw
Serves: 6 to 8
cups pitted black olives (they can be cured either in oil or in brine)
clove garlic, chopped
cup olive oil
tablespoon lemon juice
teaspoon fresh thyme, minced
tablespoon fresh rosemary, minced
Black pepper, to taste
In This Recipe
- Place the olives, garlic, and capers into a food processor fitted with the S blade and pulse to combine.
- Drizzle in the olive oil with the motor of the processor running. Stop as soon as the tapenade is spreadable and evenly processed. Pulse in the lemon, pepper, and herbs, if using. Serve.
- This recipe is a Community Pick!