Feta Tapenade

A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 102 Calories

Ingredients

• ½ teaspoon ground black pepper
• ¼ cup fresh lemon juice
• 2 cloves garlic
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 1 cup crumbled feta cheese
• 1 (2 ounce) can anchovy fillets, rinsed
• ½ cup extra-virgin olive oil
• 2 cups pitted Kalamata olives, drained
• 1 cup pitted green olives, drained

Recipe Instructions

Step 1

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.