Tapenade - country cooking
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil-cured ripe olives, pitted |
| 3 | Cloves garlic | |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Chopped fresh parsley leaves |
| ½ | teaspoon | Drained capers |
| ½ | teaspoon | Dijon-style prepared mustard |
| ½ | teaspoon | Chopped fresh thyme leaves |
| ⅓ | cup | Extra virgin olive oil |
| Fresh thyme sprigs (opt.) | ||
| French bread, sliced & toasted | ||
Directions
1. In food processor with chopping blade, process olives, garlic, lemon juice, parsley, capers, mustard, and thyme until olives are finely chopped but not pureed. Spoon olive mixture into serving bowl and stir in olive oil until well combined. Cover and refrigerate until well chilled.
2. Just before serving, stir mixture again. Garnish with thyme sprigs, if desired. Serve Tapenade with slices of toasted French bread.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary