Tapenade with GiNiT Thyme

Tapenade with GiNiT Thyme

Makes 1  bowl

Ingredients:

200g pitted black olives – drained and rinsed in cool water to remove excess salt

1 medium clove garlic, minced

2 Tbsp extra virgin olive oil

2 Tbsp lemon juice – or more to taste

2 tsp GiNiT Thyme

To Prepare:

After draining the brine off olives, rinse well in cool water to remove excess salt and drain.  Place olives and other ingredients into a blender or food processor and pulse until the olives are cut into small pieces, or smooth – personal preference prevails.

Serving Suggestion:

Tapenade – such a beautiful accompaniment. It is great as a dip on a mezze platter, over baked potatoes with a spoon of sour cream / thick yoghurt or anywhere you need the rich saltiness of olives.

Note:

Tapenade traditionally makes use of capers and anchovies.  In all the years we have made tapenade, we have not ever harmed a caper or an anchovy in the making thereof. 🙂 Often times, rosemary is also included in tapenade, but due to our GiNiT Spices containing juniper, which has similar piney notes, we omit the rosemary from our tapenade.