Fish, chicken, beef…this tapenade is great with so many things. I’ve used it for a bruschetta, on top of eggs and in salads.

Ingredients

1 cup of Nicoise olives, pitted
1 cup of Picholine olives
1/4 cup of sun dried tomatoes stored in oil
1 TBs of capers
3 garlic cloves
2 anchovy fillets
1/2 TBs of chopped fresh basil leaves
1/2 TBs of chopped fresh thyme
1/4 TBs of chopped fresh oregano
Approximately 1/4 cup of extra virgin olive oil
freshly ground black pepper to taste

Preparation

1. Excluding the olive oil, combine all the ingredients into a food processor and pulse until coarsely chopped and blended. Slowly stream in the olive oil while continuing to process.

NOTE:If you trouble finding pitted olives, use the flat of a knife blade to crush the olive flesh loose from the pit.

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