This recipe is my mother-in-law's recipe, she is originally from the south of France were tapenade is a staple of French cuisine.

1 cup of pitted kalamata olives
1 tablespoon capers
2 anchovies
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
2 tablespoons of olive oil ( or more if needed)
1 teaspoon fresh lemon juice
pepper to taste

Whiz all the ingredients up in a blender or food processor and serve with radishes, carrots or crackers.

Keeps in the fridge for up to 1 week.
Makes 1 cup.


Leave a comment

Please note, comments must be approved before they are published