Shelly's Recipe

TAPENADE

Category: Spreads -- Cold

3/4 pound pitted black olives
2 tbsp capers, drained and rinsed
2 garlic cloves, minced
1 anchovy fillet (optional)
1 tsp Dijon mustard
5 sprigs fresh thyme leaves, finely chopped
3 tbsp chopped parsley
1/4 tsp crushed red pepper
2 tbsp white oregano balsamic
1/2cup Tuscan herb extra virgin olive oil

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed.

Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken or tossed with cooked pasta and fresh herbs.