Ingredients
- 10 ounces Black kalamata olives, pitted
- 3 tbsps Capers, washed and dried
- 4 fillets anchovy
- 1 cloves Garlic, crushed
- ½ cup Extra virgin olive oil
- 1 tbsp Fresh lemon juice
- 1 tsp Spicy mustard
- 1 tbsp Chopped fresh thyme
- 1 tbsp Chopped fresh parsley
Method
- Place the olives, capers, anchovies, and garlic in a blender or food processor. Blend these ingredients until well combined.
- Add the olive oil, lemon juice, mustard, thyme, and parsley to the blender. Continue blending until the mixture is smooth but retains a slightly coarse texture.
- The tapenade can be refrigerated for several days.