For Kasey's party, I wanted to have some kind of bruschetta with a dip. Forgetting that Kasey doesn't like olives, I chose this. Awesome... At least I can say I've made tapenade now. Liz and thought it was great but bordered on too salty, so taste it before adding any additional salt. It's really easy to make because you put all the ingredients in the food processor.
Kalamata Olive Tapenade
Adapted from www.barefootwine.com
Ingredients
2 c pitted Kalamata olives
2 tbsp capers
1/2 tsp anchovy paste
Juice of 1 lemon
2 cloves garlic
1 tbsp thyme
1 tbsp oregano
1/3 c extra virgin olive oil
Pepper
Salt
Directions
In a food processor, combine all ingredients. Pulse until desired texture. Taste and season with salt/pepper, as needed. Serve with toasted baguette.
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