OLIVE TAPENADE

• 2 cups pitted kalamata olives (or your favorite olive)
• 3 anchovies, rinsed and patted dry
• 3 tbs. drained capers
• 3 tbs. STONEHOUSE HOUSE BLEND OLIVE OIL
• 2 tbs. Fresh lemon juice
• 2 cloves garlic, coarsely chopped
• 2 tsp. fresh thyme
• Salt & ground Pepper to taste

Place all the ingredients in a food processor and pulse until coarse, but uniform. Taste and adjust seasonings. Serve with slices of crusty baguette.

Back to Recipes Index