FETA TAPENADE

Feta Tapenade image

A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives.

Provided by Richard Elsom

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 10m

Yield 24

Number Of Ingredients 10

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Ingredients

2 cups pitted Kalamata olives, drained
1 cup pitted green olives, drained
¼ cup fresh lemon juice
1 (2 ounce) can anchovy fillets, rinsed
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
½ cup extra-virgin olive oil
1 cup crumbled feta cheese
½ teaspoon ground black pepper

Steps:

Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 1.7 g, Cholesterol 7.2 mg, Fat 9.9 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 462 mg, Sugar 0.3 g