Rachelīs Tapenade

Rachelīs Tapenade



3/4 pound pitted black olives, such as Kalamata or a mixture
2 tablespoons ounces capers, drained and rinsed
2 cloves garlic, minced
1 anchovy fillet (optional)
1 teaspoon Dijon mustard
5 sprigs fresh thyme leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
2 Tablespoons D'Avolio White Oregano Balsamic
1/2 cup D'Avolio Organic Tuscan Herb Olive Oil


Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.


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