By Angela McGowan
My son and I both have a love for olives. His grandmother, who also shares our same love was so pleased she sent us a ton of them a few weeks ago.
Olive Tapenade
Ingredients:
- 1 – 12 oz jar Kalamata olives
- 2 teaspoons capers
- 3 cloves garlic, grated
- 1 tablespoon fresh chopped oregano
- the juice of 1 lemon
- 1 teaspoon anchovy paste (optional)
Directions:
1. All all ingredients to food processor and pulse until roughly chopped.
2. Serve with bread or crackers.
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