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Olive Tapenade Recipe

Ingredients

• 1 jar Karyatis Kalamata Olives
• 50g Capers
• 2 Cloves Garlic
• 1/2 tsp. dried thyme leaves
• Juice of half a fresh lemon
• Fresh ground pepper to taste (about 10 turns on grinder)
• 1 - 2 tablespoons Karyatis Extra Virgin Olive Oil

Method

1. Combine olives, capers and garlic in a blender and process until well mixed, then add thyme & pepper.
2. While the processor is running add the lemon juice, stop to scrape sides of bowl and then add olive oil with the processor running.
3. Store in refrigerator. Take out about 30 minutes before serving to bring to room temperature.
4. Spread on toasted Elviart traditional pita bread, baguette, crackers or as a dip with grissini and raw vegetables.