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SEARCH RECIPES: LOCATION: Recipes >> Dips >> Tapenade 12    Tapenade 12 Black Olive Tapenade 4 oz pitted black olives, drained 4 oz oil-cured Greek olives, pitted and drained 1/3 cup capers, drained 2 cloves garlic, minced 1/4 teaspoon dried thyme 1 tablespoon Dijon mustard Fresh lemon juice Freshly ground black pepper, to taste 3 tablespoons minced parsley In blender or food processor, puree the olives. Add capers, garlic, thyme, and mustard. Puree until smooth. Transfer to a mixing bowl and add lemon juice and pepper. Stir in the parley. Serve on garlic toast. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a) Write an ON-LINE REVIEW and share your thoughts with others.	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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