Tapenade - country cooking

1 cup

Ingredients

Quantity Ingredient
1 cup Oil-cured ripe olives, pitted
3 Cloves garlic
2 tablespoons Lemon juice
1 tablespoon Chopped fresh parsley leaves
½ teaspoon Drained capers
½ teaspoon Dijon-style prepared mustard
½ teaspoon Chopped fresh thyme leaves
⅓ cup Extra virgin olive oil
Fresh thyme sprigs (opt.)
French bread, sliced & toasted

Directions

1. In food processor with chopping blade, process olives, garlic, lemon juice, parsley, capers, mustard, and thyme until olives are finely chopped but not pureed. Spoon olive mixture into serving bowl and stir in olive oil until well combined. Cover and refrigerate until well chilled.

2. Just before serving, stir mixture again. Garnish with thyme sprigs, if desired. Serve Tapenade with slices of toasted French bread.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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