- Original recipe (before modified): Tapenade by Jim Clark
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Ingredients:
1 clove garlic, chopped
1 3/4 cups whole, pitted Kalamata Olives
1 (2 oz ) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil
1 large can black olives without pits, chopped
Instructions:
Combine garlic, kalamata olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender or food processor. Slowly drip the olive oil into the blender (processor) while you are blending the ingredients together. Blend until a paste is formed. Then add chopped black olives after the blending. This adds texture. Serve with pita bread.
Modified recipe from my sister Mary Lynn (Broussard) Huguet.
