This tapenade uses Mediterranean ingredients to make a delicious spread or dip for pita bread triangles.
Ingredients
- ¾ cups whole, pitted kalamata olives: 1 piece
- anchovy fillets, rinsed: 1 can (2 ounce can)
- lemon juice: 3 Tbsp
- capers: 2 Tbsp
- clove garlic: 1 piece (chopped)
- fresh thyme: 1 tsp (chopped)
- fresh rosemary: 1 tsp (chopped)
- olive oil: 4 Tbsp
Metric Conversion
Stages of cooking
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Place olives, anchovies, lemon juice, capers, garlic, thyme, and rosemary into a blender. Turn the blender on; drizzle in olive oil until a thick, chunky paste is formed, about 5 seconds.
