Tapenade [0000957]

Ingredients:

1 cup pitted Kalamata olives
1/4 cup capers, drained
2 cloves garlic
2 tablespoons gluten-free extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard (gluten-free)
1 teaspoon fresh thyme leaves
Freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

Place the pitted Kalamata olives, capers, and garlic cloves in a food processor.

Pulse the mixture several times until it becomes finely chopped, but not pureed. You want a slightly chunky texture.

Scrape down the sides of the food processor with a spatula to ensure all ingredients are evenly processed.

Add the gluten-free extra-virgin olive oil, fresh lemon juice, gluten-free Dijon mustard, and fresh thyme leaves to the mixture.

Pulse the ingredients again until everything is well combined and the tapenade reaches your desired consistency.

Taste the tapenade and season with freshly ground black pepper as needed. You likely won't need to add salt due to the naturally salty olives and capers.

Transfer the tapenade to a serving bowl and garnish with fresh chopped parsley.

Serve your gluten-free tapenade with gluten-free crackers, bread, or vegetable sticks as a delectable appetizer.

This gluten-free tapenade is a Mediterranean delight, bursting with the bold flavors of olives, capers, and fresh herbs. Enjoy its savory goodness!