TAPENADE

INGREDIENTS:

• 3/4 pound pitted black olives
• 2 Tbl. capers, drained and rinsed
• 2 cloves garlic, minced
• 1 anchovy fillet (optional)
• 1 teaspoon Dijon mustard
• 5 sprigs fresh thyme leaves finely chopped
• 3 tablespoons chopped parsley
• 1/4 teaspoon crushed red pepper
• 2 Tablespoons Traditional Balsamic Vinegar
• 1/2 cup Italian Herb Extra Virgin Olive Oil

DIRECTIONS

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. 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.