Friday, March 7, 2014

Recipe of the Week : Kalamata Olive Tapenade

Kalamata Olive Tapenade

This was a huge hit at or Greek Wine Class and very easy to make, great as a burger or bruschetta topping, or simply as a dip for chips.

  • 2 cups pitted Kalamata olives *** 
  • 2 tablespoons capers   ***
  • 3 white anchovy fillets   ***
  • Juice of one lemon
  • 2 cloves of garlic
  • 1 tablespoon fresh thyme(dried will work as well, just use a pinch)
  • 1 tablespoon fresh oregano(dried will work as well just use a pinch)
  • 1/2 cup of olive oil    ***
  • Freshly ground black pepper   ***
*** In stock at The Wine And Cheese Place

In a food processor, combine all the ingredients, pulse until all ingredients are well combined, let the tapenade rest in your fridge for a half our before serving to allow for the flavors to come together.

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