feta tapenade

feta tapenade

Ingredients

  • 2 cups pitted Kalamata olives, drained
  • 1 cup pitted green olives, drained
  • 1/4 cup fresh lemon juice
  • 1 (2 ounce) can anchovy fillets, rinsed
  • 2 cloves garlic
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 1/2 cup extra-virgin olive oil
  • 1 cup crumbled feta cheese
  • 1/2 teaspoon ground black pepper


Directions

  1. Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

07/03/2019
feta tapenade, recipe PT15M PT1H 5 455 calories

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