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Ingredients10 m servings 102
Original recipe yields 24 servings (3 1/2 cups)
- 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.
Per Serving: 102 calories; 9.9 1.7 1.7 7 462 Full nutrition
ReviewsRead all reviews 3
Substituted sardines for anchovies and left out the feta. Yum. Used the feta in a second batch, without the fish, both were yummy. But... even though I'm not a big fish fan, the sardines added ...