I have some Kalamata Olives waiting to be used...when I saw this in my inbox today I was happy!
This tapenade is great to use as a spread for lettuce leaf wraps, a dip for fresh veggies, or even a topping for dehydrated crackers!
- 1 cup good Greek Kalamata olives
- 1 cup good green olives
- 1/2 cup fennel bulb
- 2 Tbsp. fresh thyme
- 1 garlic clove
- Finely chop all the above items.
- Add to that a 1/4 cup olive oil and freshly ground black pepper to taste