Ingredients
- Tapenade
- 1 cup oil-cured olives, pitted
- 3 cloves garlic
- 2 tbsp lemon juice
- 1 tbsp fresh parsley
- 1/2 tsp drained capers
- 1/2 tsp dijon mustard
- 1/2 tsp fresh thyme
- 1/3 cup extra virgin olive oil
Directions
Chop in processor all but olive oil. Put in bowl and stir in oil.
Serve with french bread rounds. It is also good on Sun Dried Tomato Bread.
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Submitted 6/13/05.
Source: Country Living Magazine
Submitted By: Pam
PGray315@aol.com
Olive Tapenade