Olive tapenade with garlic & thyme
This easy appetizer comes together in just five minutes. Perfect for impromptu gatherings and parties. Or keep a batch in your refrigerator for instant snacking! Serve with crackers or crostini. Makes ¾ to 1 cup of tapenade
Servings: 8 people
- ½ cup kalamata olives drained
- ½ cup stuffed green olives drained
- 1 Tablespoon capers drained
- 1 clove garlic minced
- 1 teaspoon lemon juice
- 1 Tablespoon extra virgin olive oil
- Heaping ¼ teaspoon fresh thyme leaves pulled from stems (About 2 sprigs)
Put kalamata olives, stuffed green olives, capers, minced garlic, lemon juice, extra virgin olive oil, and fresh thyme leaves in food processor.
Pulse 5 or 6 times, until broken up but still chunky.
Move to a serving bowl. Garnish with more fresh thyme, if you like.
If you prefer a saucier tapenade, add more olive oil to taste.
If you like a smoother tapenade, blend it for a longer, more sustained period until it reaches your desired consistency.
If you are using dried thyme instead of fresh, use ⅛ teaspoon.
For more variation ideas, see the blog post.
How to store it
Put it in a covered container, and keep it in the refrigerator. It will last for several days. (If you’re planning on keeping it longer than that, you may want to add more olive oil to the top.)
If it looks dried out, add another drizzle of extra virgin olive oil and stir before serving.
Calories: 41kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg