Olive and thyme tapenade
Servings: 4-6 servings
Tapenade is a blend of citrus, garlic, a good olive oil and most importantly a variety of olive. While kalamata is used common in the US any olive, even green or black olives can be used in this delicious spread.
Add kalamata olives, olive oil, lemon juice, capers, garlic and minced thyme to a blender.
Pulse for a few minutes until it’s a medium paste add more olive oil if needed.
Refrigerate one hour before serving.
When the crostinis are ready remove the tapenade from the refrigerator and add 1-tablespoon of tapenade per crostini and garnish each one with lemon zest and a few thyme leaves.
*Crostini- 1 sourdough baguette cut into thin slices on a bias, drizzled with olive oil and salt. Bake for 7 minutes in a 350-degree oven.
Include your kids: Blend the olives, salt and olive oil, take some out for your kids and then add the remaining ingredients for the grown ups.
1-6 ounce jar kalamata olives, pitted and rinsed
1/4 cup olive oil
1 tablespoon of lemon, juiced
1-tablespoons capers, rinsed
1 each clove garlic, minced
½ to 1 teaspoon thyme, minced
6 each small sprig of thyme for garnish
12 each lemon zest strips
A pinch of Kosher salt to taste