One of our favourite dishes is olive tapenade. I think it's probably even good for you, especially if pair it with red wine. Actually a lot of things are good if you pair them with red wine.
On to the recipe!
Ingredients
- 1 cup pitted oil-packed black olives
- ½ cup pitted green olives
- ⅓ cup extra-virgin olive oil, or more if needed
- Juice of ½ lemon
- 1 tablespoon capers
- 2 garlic cloves
- 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
- Black pepper
Directions
- Blend all the ingredients in a food processor
- Add olive oil as needed to thin the mix as the food processor works
- Serve with baguette rounds or crackers
- Will last up to two weeks in the fridge (in tupperware)