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.
Ingredients:
- 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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