Mediterranean Olive Tapanade

Print Recipe

 

Ingredients

  • 2 cloves garlic
  • 1 Teaspoon Dijon mustard
  • 1 bay leaf, finely chopped
  • 3 Tablespoon chopped parsley
  • 3/4 Pound pitted black olives (Kalamata)
  • 1/2 Cup good quality extra-virgin olive oil
  • 5 sprigs fresh thyme, leaves finely chopped
  • 1 Teaspoon red wine vinegar
  • 3-4 Ounce capers, drained and rinsed
  • 1/4 Teaspoon crushed red pepper
  • 1/2 lemon, juiced

Directions

  1. Combine ingredients in a food processor and process until coarsely pureed.
  2. Serve with Mediterranean Snacks™ Baked Lentil Crackers.