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Thursday, April 14, 2016

feta tapenade

Ingredients

  • Servings: 3
  • 2 cups pitted kalamata olives, drained
  • 1 cup pitted green olives, drained
  • 1/4 cup fresh lemon juice
  • 1 (2 ounce) can anchovy fillets, rinsed
  • 2 cloves garlic
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup extra-virgin olive oil
  • 1 cup crumbled feta cheese
  • 1/2 teaspoon ground black pepper

Recipe

    Preparation Time: 10 mins Ready Time: 10 mins

  • blend kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. slowly drizzle olive oil into the olive mixture while stirring. fold feta cheese into the mixture. season the tapenade with black pepper; stir.

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