Feta Tapenade recipe

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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

Nutrition Info

102.1 calories
carbohydrate: 1.7 g
cholesterol: 7.2 mg
fat: 9.9 g
fiber: 0.2 g
protein: 1.7 g
saturatedFat: 2.1 g
servingSize: -
sodium: 462 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 1/2 cups

Recipe Note

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.

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