Recipe: Olive Tapenade

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This recipe comes from a reader, Suzanne. We love the addition of rum. Chefs and their little secrets...

Olive Tapenade

1 cup pitted Kalamata olives
1 cup pitted black olives
1 tsp. capers
1 tsp. fresh thyme leaves
2 or 3 canned anchovies
2 cloves garlic, chopped
1 large shallot, chopped
1 Tbsp. olive oil (more or less)
1 Tbsp. rum

Blend all in the food processor and serve with crackers for hors d'oeuvres. Also tastes good in a salad dressing or even on pasta.

(Thanks, Suzanne!)

Per serving, based on 2 servings. (% daily value)
Calories
248
Fat
19.6 g (30.2%)
Saturated
2.6 g (13.2%)
Carbs
15.4 g (5.1%)
Fiber
5.3 g (21.1%)
Sugars
3.2 g
Protein
2.3 g (4.5%)
Sodium
930 mg (38.8%)

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Appetizer, Recipe

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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