Mediterranean Olive Tapenade

This rich and versatile chopped olive medley is a treat on its own, and a delicious complement to a variety of your favorite dishes. Add it to pasta, stir it into bean dishes, or use it as a topping for crackers or focaccia

INGREDIENTS

• 1 cup pitted Castelvetrano olives
• ½ cup pitted Kalamata olives
• 2 tablespoons capers
• 2 tablespoons extra virgin olive oil
• 2 medium cloves garlic, pressed or minced
• 1 tablespoon lemon juiceAppetizers | 135
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves

DIRECTION:

Rinse the olives briefly under cold water to remove excess salt.

Add all ingredients to a food processor or blender. Pulse the mixture, using a spatula to scrape down the sides. You may have to go through several passes until it reaches your desired consistency, but traditionally this is a coarsely chopped condiment.

Transfer the tapenade to a serving bowl and enjoy! Store in a sealed jar in the fridge for up to 2 weeks.

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