Olive Tapenade Starters

• with Parthenon Spreads (Kalamata olive spread or Green olive spread)

  • 7 oz Parthenon Sliced Kalamata olives 1 small garlic clove, minced
  • 3 anchovies 8 small capers
  • 2  tablespoons of olive oil,

Combine olives or Parthenon Olive Spread, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt.

Process about 15 seconds,  scrape down the edges with a spatula and add the other 1 tablespoon of olive oil.

Process again until smooth (about 30 seconds). Serve immediately on toasted bread or store refrigerated, in an airtight glass container.

You can choose from three different Parthenon varieties:
– Green Olive Spread (you can add 2 large basil leaves for extra taste)
– Black Olive Spread
– Kalamata Olive Spread

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