Olive Tapenade



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




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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