Caper and Olive Paste

Recipe created by SheKnows on Nov 19, 2010
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Prep: 15 min
Cook Time: –
Total: 15 min
Serving: About 2-3/4 cups

This caper and olive spread is known as Tapenade, but when made without capers it is called olivade. Either way, it’s delicious smothered on crackers or fresh bread.

Ingredients

2 cups oil cured black olives, pitted
3 anchovies, rinsed and patted dry
3 tablespoons drained capers
3 tablespoon olive oil
2 tablespoon brandy
2 cloves garlic, coarsely chopped
2 teaspoons fresh thyme
Salt and freshly ground pepper to taste

Directions

Using a food processor, mix together all off the ingredients until the mixture is relatively smooth, but still has some texture.
Transfer to a small bowl and serve.