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Black Olive Tapenade

November 14, 2016

Black Olive Tapenade

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  • 1 cup pitted black olives
  • 1/4 cup coarsely chopped parsley
  • 1 tbsp drained capers
  • 1 garlic clove, crushed
  • 2 tsp fresh thyme
  • 3 tbps Della Terra Gremolata Olive Oil

 
Blend ingredients in a food processor until finely chopped, scraping sides if needed. Season with freshly ground pepper.
Refrigerate for up to 2 weeks.

Prep: 10 minutes
Makes: ¾ cup