Olive tapenade

A French standby.

1 clove garlic, chopped
1 3/4 cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

YIELD: serves 4

COURSE: Appetizers Tapas Meze



  1. Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a food processor.
  2. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.