We recently went to a party at a friend’s house and I brought my homemade tapenade. This recipe has been one of our favorites for 23 years.
As lovers of all things garlic, it hits all the right notes for us. Throw in the salty taste of the oil cured olives and the lemony capers and you have so many wonderful flavors.
I admit to trying the ready made version but it never measures up to this one. And it only takes a few minutes to make.
1 cup of olives, mostly oil cured-can be an assortment, pitted
3 cloves of garlic
2 T lemon juice
1 T. chopped parsley leaves
1/2 t. drained capers
1/2 t. Dijon mustard
1/2 t. fresh thyme leaves
1/3 c. extra virgin olive oil
In food processor, with chopping blade, process all but the olive oil until the olives are finely chopped but not pureed. Spoon the mixture into a serving bowl and stir in the olive oil. Serve with slices of toasted baguette.