BLACK OLIVE TAPENADE

BLACK OLIVE TAPENADE image

Number Of Ingredients 9

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Ingredients

6 cloves of garlic
1/3 cup of capers
6 anchovy fillets (in oil)
1 ¾ cups pitted black olives, such as Nyons, Niçoise or Kalmata
1 teaspoon fresh thyme
juice of ½ lemon
1 TBS pepper
olive oil (about ¾ cup)
optional: 2 teas. Dijon mustard

Steps:

1. Peel the garlic cloves and chop finely. Rinse and dry the capers. Put the fillets dry and chop them finely. 2. Place all the ingredients into a food processor and season with pepper. 3. Add olive oil in a steady stream and process until it has become a thick, spreadable paste. Serve in a bowl and use as a spread for crudités, crackers, crostini, breadsticks...

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