Description
A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives.
Ingredients
- 2 cups pitted Kalamata olives, drained
- 1 cup pitted green olives, drained
- ¼ cup fresh lemon juice
- 1 (2 ounce) can anchovy fillets, rinsed
- 2 cloves garlic
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- ½ cup extra-virgin olive oil
- 1 cup crumbled feta cheese
- ½ teaspoon ground black pepper
Instructions
- 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.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 24