Olive Tapenade

Blend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.

Olive tapenade

Makes one cup
Prep time: 10 minutes

1 clove garlic
1 cup pitted kalamata olives
1 tbs. capers
1 tbs. fresh thyme leaves
1 tbs. extra-virgin olive oil

In a food processor, with the machine running, drop the garlic through the feed tube to chop.

Gradually add the olives, capers, and fresh thyme leaves.

Turn off the machine and scrape down the sides, then turn the machine back on and drizzle in the extra-virgin olive oil.

Transfer to a small bowl to serve.

is a Minneapolis-based recipe developer and cookbook author.

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