Feta Tapenade Recipe
- 2 cups pitted Kalamata olives, drained
- 1 cup pitted green olives, drained
- 1/4 cup fresh lemon juice
- 1 (2 ounce) can anchovy fillets, rinsed
- 2 cloves garlic
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1/2 cup extra-virgin olive oil
- 1 cup crumbled feta cheese
- 1/2 teaspoon ground black pepper
- 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.
