Black And Green Olive Tapenade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Great to Put Out When Entertaining with Wine, Different Cheeses and Crackers. Ingredients:
1 cup nicoise olives, pitted |
1 cup small green french olives (picholine), pitted |
1/4 cup sun dried tomatoes, drained of oil |
1 tablespoon capers |
2 garlic cloves |
2 0r 3 anchovy fillets |
1/2 tablespoon chopped fresh basil leaves |
1/2 tablespoon chopped fresh thyme leaves |
1/2 tablespoon chopped fresh flat-leaf parsley leaves |
1/4 tablespoon chopped fresh oregano leaves |
1/4 cup extra-virgin olive oil |
Directions:
1. In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil.
2. Refrigerate in a covered container. Use as needed.
3. To prepare ahead:
4. Tapenade will keep up to 1 week, refrigerated, in a covered container. Store in a 1 Pint Mason Jar.
5. Serve with A Spreadable Brie Wedge, and A Good Crisp But Not Hard Cracker or Alone with Bread or Crackers
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