Author Notes
A traditional black olive tapenade that has just the right hint of fresh herbs. —Gena Hamshaw
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Ingredients
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1 1/2 cups
pitted black olives (they can be cured either in oil or in brine)
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1
clove garlic, chopped
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2 tablespoons
capers
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1/3 cup
olive oil
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1 tablespoon
lemon juice
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1 teaspoon
fresh thyme, minced
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1 tablespoon
fresh rosemary, minced
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Black pepper, to taste
Directions
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Place the olives, garlic, and capers into a food processor fitted with the S blade and pulse to combine.
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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.
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