Tapenade
Yield: 1 1/2 cups
Cook Time: None.
Tips: May be prepared up to a week in advance and stored in an air-tight container in refrigerator until ready to serve. Stir briefly before serving.
Suggestion: Serve with baked crostini (shown in photo), crackers, pita chips, thin slices of crusty bread or fresh raw vegetables.
Ingredients
- 2 tablespoons drained capers
- 3 large cloves garlic, peeled
- 1 cup pitted kalamata or nicoise olives
- 1/2 cup mild green olives (with or without pimento)
- 6 anchovies (optional)
- leaves from 1 sprig of fresh thyme (optional)
- 1/4 cup olive oil
- freshly ground black pepper to taste
- sprigs of fresh rosemary, thyme or Italian parsley for garnish (optional)
Directions
Place capers, garlic, anchovies (if using) and fresh thyme leaves (if using) in food processor fitted with the metal blade. Process until pureed, scraping sides of bowl to incorporate all ingredients.
Add olives and olive oil. Pulse until olives are finely chopped but
Add olives and olive oil. Pulse until olives are finely chopped but
not pureed. Stir in freshly ground black pepper to taste. Serve with assorted crackers, baked crostini, small thin slices of rustic or crusty Italian bread, or cut fresh raw vegetables. May also be served with sides of goat cheese, feta cheese, diced marinated artichoke hearts and/or sun-dried tomatoes. If desired, garnish with sprigs of fresh thyme.