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Greek olive, tomato and feta tapenade

Greek olive, tomato and feta tapenade
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

Total time: 15 minutes | This makes about 1 ¾ cups tapenade
  • 1 to 2 garlic cloves (to taste), green shoots removed
  • 3 ounces pitted kalamata olives, or a mix of kalamatas and amfissas
  • 1 scant tablespoon capers, rinsed
  • 1 ounce chopped sun-dried tomatoes (not oil-packed; about 1/4 cup)
  • 1/2 teaspoon dried thyme
  • 2 ounces feta
  • 3 tablespoons extra virgin olive oil
  • Freshly ground pepper
  • 1/2 pound medium size ripe, juicy tomatoes (1 large or 2 medium), cored and finely chopped

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, sun-dried tomatoes and thyme and pulse until finely chopped. Scrape down the sides of the bowl.

Step 2Add the feta and pulse until incorporated. Add the olive oil and pepper and pulse until incorporated.

Step 3Scrape the mixture into a medium bowl and stir in the chopped tomatoes. Refrigerate if not serving right away. Serve with sliced baguette, crackers or crudités.


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