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