A full-flavored olive spread, popular in the Mediterranean.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.


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    1 1/2 tbsp nonpareil capers, drained and rinsed 2 tbsp fresh lemon juice
    2 large garlic cloves 2 tbsp extra virgin olive oil
    4 anchovy fillets in olive oil, drained 1 tsp Dijon mustard
    1 tsp chopped thyme 1/4 tsp crushed hot red pepper
    1 tsp chopped rosemary 9 oz. Mediterranean black olives, pitted


    Prep: 15 min Total: 15 min (Quick)
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    • 1

      Pulse the olives, capers, garlic, anchovies, thyme, and rosemary in a food processor or blender until finely chopped.

    • 2

      Add the lemon juice, olive oil, mustard, and hot pepper and process to form a thick paste. Serve in a small bowl with slices of toasted French bread.


    The tapenade can be refrigerated, stored in an airtight container, and filmed with a thin layer of olive oil, for up to 2 weeks. Stir well before serving.

    Good with crudites and a selection of Mediterranean appetizers.

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