Ingredients

The following ingredients have 4 Servings
  • 1 cup kalamata olives (pitted)
  • 1 cup artichoke hearts
  • 1 Tablespoon capers
  • 1 Tablespoon tomato paste
  • 1/4 cup fresh parsley (chopped)
  • 1 teaspoon dried thyme
  • 1 clove garlic
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt

Instruction

  • Put the garlic clove and capers in a food processor. Blend until broken down and minced, approximately 5-10 seconds.
  • Add the remaining ingredients except for the olive oil.
  • Blend the mixture while streaming the olive oil in through the top hole of the food processor until just combined. Process fast for a tapenade with texture, or longer for a smooth tapenade.
  • Serve with crostini or on top of pasta, chicken, or vegetables. Tapenade can be stored in the refrigerator for up to 3 days.