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Appetizers

Greek olive tapenade with feta

Greek olive tapenade with feta
Callaghan O'Hare / Los Angeles Times

Tapenade, a word we’ve seen on California restaurant menus and supermarket jars for more than two decades, is — or should be — an olive paste. It’s a signature dish of Provence, the olive-producing, Mediterranean region of France. There, the ... Read more

  • 2 large garlic cloves, green shoots removed
  • 1/4 pound pitted kalamata olives
  • 1 tablespoon capers
  • 1/2 teaspoon thyme
  • 1/4 pound feta
  • 2 to 3 tablespoons extra-virgin olive oil, or as desired
  • Freshly ground black pepper

Step 1Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides. Add the olives, capers and thyme and pulse until finely chopped. Scrape down the sides of the bowl.

Step 2Add the feta, olive oil and pepper and process until smooth. Transfer to a bowl or serving dish. Refrigerate if not serving right away. Serve with sliced baguette, crackers or crudités.

Note: If serving with pasta, use 1 to 2 tablespoons per serving. Cook the pasta al dente, then drain and toss with the tapenade.

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