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.”
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.
Originally featured in Getting Saucy: Detox-Worthy Dips & Sauces
