Rachel’s Tapenade

¾ Pounds Pitted Black Olives, Such As Kalamata Or Mixture

2 Tablespoons Capers, Drained And Rinsed

2 Cloves Garlic, Minced

1 Anchovy Fillet (Optional)

1 Teaspoon Dijon Mustard

5 Sprigs Fresh Thyme Leaves, Finely Chopped

3 Tablespoons Chopped Parsley

¼ Teaspoon Crushed Red Pepper

2 Tablespoons Midtown Olive Oil Sicilian Lemon White Balsamic

½ Cup Midtown Olive Oil Tuscan Herb Extra Virgin Olive Oil

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip along with crusty bread and goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.

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