Olive Tapenade
Olive Tapenade
Ingredients:
1 1/2 cups mixed olives (Kalamata, green, and black), pitted
2 cloves garlic, minced
2 tablespoons capers, drained
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup Cesira extra virgin olive oil
1/4 cup fresh parsley, chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and black pepper to taste
Instructions:
Prepare the Olives:
If your olives are not pitted, pit them first. Use a combination of Kalamata, green, and black olives for a more complex flavor.
Blend the Ingredients:
In a food processor, combine the olives, minced garlic, capers, lemon juice, and Dijon mustard. Pulse until the ingredients are roughly chopped.
Add the Olive Oil and Herbs:
While the food processor is running, slowly drizzle in the olive oil until the mixture reaches your desired consistency. You can make it as smooth or as chunky as you prefer.
Add the chopped parsley and thyme leaves, and pulse a few more times to combine. Season with salt and black pepper to taste.
Adjust and Serve:
Taste the tapenade and adjust the seasoning if necessary. Transfer to a bowl and serve.
