​Les Kincaid's

Lifestyles

 

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Black & Green Olive Tapenade​​

1 1/2 cups Kalamata, pitted and chopped
1 1/2 cups green olives, pitted and chopped
1 tablespoon capers, chopped
4 filets anchovies, chopped
3 lemon juice and zest of
2 tablespoons fresh thyme, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
1/2 cup capers, drained and rinsed
Black pepper to taste

In work bowl of food processor combine olives, caper, anchovies, lemon juice, olive oil, shallot and garlic. Pulse on and off several times to thoroughly mix, but not purée ingredients. Taste and adjust seasonings with salt and pepper. Serve on croutons, drizzled with olive oil. 

Yield:  5 cups

Appetizers​