Serves 8




2 cups black olives

4 Tablespoons capers

6 anchovy fillets

2 garlic cloves, minced

1 Tablespoon Dijon mustard

2 Teaspoons thyme leaves

2 Tablespoons chopped parsley

Juice of ½ a lemon

½ cup olive oil




Place all ingredients except for olive oil into processor bowl and pulse a couple of times. Drizzle in olive oil while pulsing until chunky.  Don’t over process, you want texture in the tapenade.

Serve with sliced French bread.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: