Olive Tapenade


1 Cup Niçoise olives, pitted
1 Cup small green French olives (Picholine), pitted
1/4 Cup Oven-Dried Tomatoes, drained
1 Tbsp capers
1 garlic clove
1 anchovy fillet
1/3 tsp Dried Basil Leaf
1/3 tsp Dried Thyme Leaf
1/2 Tbsp chopped fresh flat-leaf parsley leaves
1/4 tsp Dried Oregano Leaf
1/3 Cup Extra-Virgin Olive Oil


In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate tapenade in a covered container.

Stored in a covered container, tapenade will stay fresh for up to one week in the refrigerator. Great with warm bread, crispy crackers and assorted fresh vegetables. Also great over chicken or added to your favorite pasta.