Black or Green Olive Tapenade

Ingredients:

  • 1 cup pitted oil cured black olives, or if you want, use the green ones
  • ¼ cup chopped parsley
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp drained capers
  • 1 garlic clove, crushed
  • 2 tsp fresh thyme

Directions:

Whirl olives with parsley, olive oil, lemon juice, capers, garlic and thyme in a food processor until finely chopped, scraping down the sides if needed.  Season with fresh pepper. Refrigerate for up to 2 weeks.

This recipe makes about ¾ cup.