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–+ servings
toasted bread on marble counter with olive tapenade
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Olive Tapenade Recipe

Salty and Briny Yumminess!
Course Appetizer
Cuisine Mediterranean
Keyword olive tapenade
Prep Time 15 minutes
Servings 6
Author Debbie Truman

Equipment

  • Food Processor

Ingredients

  • 1 cup Trader Joe's Giant Chalkidiki Olives, Pitted
  • 1/2 cup Trader Joe's Pitted Kalamata Olives
  • 1 tablespoon Nonpareille Capers, drained
  • 1/4 cup olive oil
  • 1/4 cup fresh parsley
  • 1 teaspoon fresh thyme
  • 2 cloves garlic, minced
  • 2 tablespoon lemon juice

Instructions

  • Organize all ingredients and pit any olives that need pitting. My GIANT olives did, so the best way is I used the side of a large knife to smoosh the olives to remove the pit.
  • Add all ingredients to the food processor using the blade.
  • Pulse the ingrediants, a few seconds at a time. So the olives are course...I over pulsed on my first try.
  • Now put in air tight container to save so you can save extras for later.
  • Serve on your favorite cracker, piece of bread or make that glorious sandwich with the spread.