Posted at: 02/11/2013 4:10 PM

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From The Chew - CLINTON KELLY'S OLIVE TAPENADE

Try this delicate spread on a crostini or as a topping for fish and chicken.

  • 2 6-ounce cans Dry Weight Black Olives (or Green Olives; pitted and drained)
  • 2 Garlic cloves (minced)
  • 3 sprigs of Thyme (leaves picked)
  • 1 Lemon (zest and juice)
  • 1 small Shallot (minced)
  • 1/4 cup Olive Oil
  • Salt and Pepper to taste


Add the first five ingredients to a food processor. Pulse and drizzle in the olive oil.

Adjust seasoning with salt and pepper and more lemon juice if desired. Serve warm or at room temperature.


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