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SPREAD: Quick Tapenade

Source of Recipe

Unknown


List of Ingredients

1 c ripe olives, pitted
4 cloves garlic, peeled and coarsely chopped
2 Tbs capers
6 Tbs extra-virgin olive oil
1 tsp each dried thyme, rosemary, and oregano
1 tsp anchovy paste, or 2 anchovy fillets, rinsed
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)


Recipe

Combine all the ingredients in a food processor and process until well chopped but still in individual pieces. Alternately, finely chop the olives, garlic, and capers, and combine in a small bowl with the remaining ingredients. Serve chilled or at room temperature with toasted slices of French bread or crackers. Will keep refrigerated for several weeks. Serves 4 to 6 as an appetizer.