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Olive Tapenade

“This rich spread is perfect on collard wraps. It’s full of flavor and healthy fats, and in my opinion, deserves a much sexier name than tapenade.”

makes about ⅓ cup

⅓ cup mixed olives, pitted

1 anchovy

1 clove garlic

1 tablespoon olive oil

rosemary and thyme to taste (optional)

1. Pulse all ingredients in a food processor or blender until coarsely chopped.

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