Olive Spread
step-by-step directions

Clinton Kelly's Olive Tapenade

  • 2 6- ounce cans Dry Weight Black Olives (or Green Olives; pitted and drained)
  • 2 Garlic cloves (minced)
  • 3 sprigs of Thyme (leaves picked)
  • 1 Lemon (zest and juice)
  • 1 small Shallot (minced)
  • 1/4 cup Olive Oil
  • Salt and Pepper to taste
step-by-step directions
  • Add the first five ingredients to a food processor. Pulse and drizzle in the olive oil. 
  • Adjust seasoning with salt and pepper and more lemon juice if desired. Serve warm or at room temperature.
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