Preparation:
In food processor fitted with a chopping blade, process olives, garlic, lemon juice, parsley, thyme, capers, and mustard until finely chopped. With processor blade whirling, slowly pour in oil through the feed tube until a smooth paste forms.
If not serving immediately, transfer Tapenade to container; cover with tight-fitting lid and refrigerate until ready to use.
A tangy olive-based spread used as a pungent topping for crostini, or as a condiment for sandwiches |
