This tapenade uses Mediterranean ingredients to make a delicious spread or dip for pita bread triangles.
Ingredients
- 1.75 cups whole , pitted kalamata olives
- 1 can anchovy fillets , 2 ounce
- 3 tablespoons lemon juice
- 2 tablespoons capers
- 1 clove garlic , chopped
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 4 tablespoons olive oil
Instructions
-
1
Place olives, anchovies, lemon juice, capers, garlic, thyme, and rosemary into a blender. Turn the blender on; drizzle in olive oil until a thick, chunky paste is formed, about 5 seconds.
Nutrition Facts
Per serving
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