Appetizers & Snacks

Rachel's Tapenade

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  • 3/4 Lb pitted black olives
  • 2 Tbsp capers, drained and rinsed
  • 2 garlic cloves
  • 1 anchovy fillet (optional)
  • 1 tsp Dijon mustard
  • 5 sprigs fresh thyme leaves, finely chopped
  • 3 Tbsp chopped parsley
  • 1/4 tsp crushed red pepper
  • 2 tbsp white oregano balsamic vinegar
  • 1/2 cup Tuscan herb extra-virgin olive oil


  1. Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed.
  2. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken or tossed with cooked pasta and fresh herbs.
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