Feta Tapenade
Ingredients
- 2 cups pitted Kalamata olives, drained ⓘ
- 1 cup pitted green olives, drained ⓘ
- 1/4 cup fresh lemon juice ⓘ
- 1 (2 ounce) can anchovy fillets, rinsed ⓘ
- 2 cloves garlic ⓘ
- 2 teaspoons chopped fresh thyme ⓘ
- 2 teaspoons chopped fresh rosemary ⓘ
- 1/2 cup extra-virgin olive oil ⓘ
- 1 cup crumbled feta cheese ⓘ
- 1/2 teaspoon ground black pepper ⓘ
Instructions
- Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.
Nutrition & Diet Analysis (per serving)
677
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).