Mixed Olive Tapenade

Mixed Olive Tapenade
Photo by www.myrecipes.com

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove, chopped
  • 1 cup green olives, pitted (about 4 ounces)
  • 1 cup kalamata olives, pitted (about 4 ounces)
  • 3 canned anchovy fillets (about 1/4 ounce)
  • 10 oil-cured olives, pitted (about 1 ounce)
  • 1 teaspoon grated lemon rind
  • + 13 more ingredients
    • 2 teaspoons chopped fresh thyme
    • ¼ teaspoon freshly ground black pepper
    • 1 garlic clove, chopped
    • 1 cup green olives, pitted (about 4 ounces)
    • 1 cup kalamata olives, pitted (about 4 ounces)
    • 3 canned anchovy fillets (about 1/4 ounce)
    • 10 oil-cured olives, pitted (about 1 ounce)
    • 1 teaspoon grated lemon rind
    • 2 teaspoons chopped fresh thyme
    • 1 tablespoon capers, rinsed and drained
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 tablespoon capers, rinsed and drained
    • 1 tablespoon chopped fresh flat-leaf parsley

Combine all ingredients in a food processor; pulse 10 times or until olives are finely chopped.

View full recipe at My Recipes

Comments

Variations on Mixed Olive Tapenade

  • Mixed-Olive Tapenade
    • 2 medium garlic cloves, halved
    • 2 teaspoons freshly squeezed lemon juice
    • 1 tablespoon brined capers, rinsed
    • 3 oil-packed anchovies, rinsed


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