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Olive Tapenade

Ingredients

 

1 can pitted black olives, drained

 

1 can pitted green olives, drained

 

1 garlic clove, finely chopped

 

2 tsp chopped fresh basil

 

2 tsp chopped fresh thyme

 

2 tsp chopped fresh flat-leaf parsley

 

1 tsp chopped fresh oregano

 

3 Tbsp extra-virgin olive oil

 

Directions:

 

Using a stick blender, process until coarsely chopped and well blended.

 

Add the olive oil last (optional). Use as a spread for bread.

 

Keeps in refrigerator for up to a week.

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