the bleu olive's kalamata tapenade
|3/4 poundPitted black olives; such as Kalamata or a mixture|
|2 tablespoonsCapers; drained and rinsed|
|2 clovesGarlic; minced|
|1 Anchovy fillet; (optional)|
|1 teaspoonDijon mustard|
|5 sprigsFresh thyme leaves; finely chopped|
|3 tablespoonsChopped parsley|
|1/4 teaspoonCrushed red pepper|
|2 tablespoonsbleu olive White Oregano Balsamic|
|1/2 cupbleu olive Tuscan Herb Extra Virgin Olive Oil|
the bleu olive's kalamata tapenade Preparation
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 toss with cooked pasta and fresh herbs.
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