Black olive paste or tapenade
1 cup Spanish black olives.
2 cloves garlic, finely chopped.
� cup freshly chopped continental (flat-leaf) parsley.
2 large sprigs rosemary, leaves stripped and finely chopped.
2 large sprigs thyme, leaves stripped.
1/3 cup extra virgin olive oil.
freshly ground black pepper.
In a food processor blend all ingredients until fairly smooth.
pepper and pack into a small container.
Cover with some more extra-virgin
olive oil before storing in the fridge.
Tapenade: add a couple of anchovy fillets, � cup capers
(rinsed) and some lemon juice.
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