Spanish Tapenade with Hojiblanca Olives

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Spanish Tapenade with Hojiblanca Olives

Ingredients:

 1 cup black Hojiblanca olives (the recipe is equally delicious with green Gordal or Manzanilla olives)
 4 tbsp capers
 1 garlic clove
 2 tbsp brown mustard
 8 tbsp extra virgin olive oil
 Fresh ground black pepper to taste
 Fresh thyme

Preparation:

1

Blend all of the ingredients in a food processor.

2

Spread on bread slices and serve as an appetizer or use as a base for mini hors d’oeuvres with salted cod, sundried tomatoes, anchovies and grilled eggplant; grilled green tomatoes and tuna, or other such combinations.

3

This tapenade is also ideal with pasta, grilled veggies, salads, and more.

4

It can be kept fresh for several days when stored in a glass jar in the refrigerator.

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Ingredients

 1 cup black Hojiblanca olives (the recipe is equally delicious with green Gordal or Manzanilla olives)
 4 tbsp capers
 1 garlic clove
 2 tbsp brown mustard
 8 tbsp extra virgin olive oil
 Fresh ground black pepper to taste
 Fresh thyme

Directions

1

Blend all of the ingredients in a food processor.

2

Spread on bread slices and serve as an appetizer or use as a base for mini hors d’oeuvres with salted cod, sundried tomatoes, anchovies and grilled eggplant; grilled green tomatoes and tuna, or other such combinations.

3

This tapenade is also ideal with pasta, grilled veggies, salads, and more.

4

It can be kept fresh for several days when stored in a glass jar in the refrigerator.

Spanish Tapenade with Hojiblanca Olives
IngredientsDirections