Black Olive Tapenade

9 ingredients
5 steps

Ingredients

  • 4 ounces pitted black olives, drained
  • 4 ounces oil-cured Greek olives, pitted and drained
  • 1/3 cup capers, drained
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice, to taste
  • 1/4 teaspoon fresh ground pepper
  • 3 tablespoons fresh parsley, minced

Directions

  1. 1
    In a food processor, pulse olives until coarsely chopped.
  2. 2
    Add capers, garlic, thyme and dijon mustard; puree.
  3. 3
    Move to a mixing bowl.
  4. 4
    Add lemon juice and pepper to taste to pureed mixture. Stir in parsley.
  5. 5
    Serve with slices of toasted French bread. Enjoy!

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