A tasty olive and feta combination that’s great as an appetizer or as a spread at a party. Since feta cheese is not typically used in tapenade, you can omit it and substitute an equal amount of Kalamata and green olives in its stead.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 24 |
| Yield: | 3 1/2 cups |
Ingredients
- 2 cups pitted Kalamata olives, drained
- 1 cup pitted green olives, drained
- ¼ cup fresh lemon juice
- 1 (2 ounce) can anchovy fillets, rinsed
- 2 cloves garlic
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- ½ cup extra-virgin olive oil
- 1 cup crumbled feta cheese
- ½ teaspoon ground black pepper
Instructions
- 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.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 462 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Substituted sardines for anchovies and left out the feta. Yum. Used the feta in a second batch, without the fish, both were yummy. But… even though I’m not a big fish fan, the sardines added to the recipe. More depth.
Up in the recipe description the submitter says you can leave the feta out since it is not traditional. I did leave it out but not on purpose. I totally forgot it but it my opinion I don’t think it needed it. It was plenty salty (almost too much) without it. I used green olives with pimentos for some color. I really likes this but you really have to like olives. It was pretty potent.
olive taste too strong.