Tapenade
Ingredients 1 cup Kalamata olives, pitted ½ cup drained capers 2 medium cloves garlic crushed 1 tablespoon lemon juice 1 teaspoon dried thyme ¼ cup olive oil Instructions 1. Place all the ingredients in the bowl of the food processor 2. Pulse 5 to 10 times until well chopped, but not pureed, or until you reach your desired texture. Storage 1. Store in the refrigerator for up to 2 weeks 2. Seal with olive oil Usage 1. Spread on toasted Maltese bread ideally rubbed with garlic 2. Spread on chicken breast then cooked in butter with a squeeze of half a lemon Martin