Ingredients
24
24 servings
- •2 cups pitted Kalamata olives, drained
- •1 cup pitted green olives, drained
- •¼ cup fresh lemon juice
- •1 (2 ounce) can anchovy fillets, rinsed
- •2 cloves garlic
- •2 teaspoons chopped fresh thyme
- •2 teaspoons chopped fresh rosemary
- •½ cup extra-virgin olive oil
- •1 cup crumbled feta cheese
- •½ teaspoon ground black pepper
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 102
- Carbohydrate: 2g
- Fat: 10g
- Fiber: 0g
- Protein: 2g
- Sugar: 0g
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