Capers and Kalamata olives Tepenade
- 1 cup Spanish kalamata olives, back, pitted
- 2 tbsp capers
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 garlic cloves, minced
- 3 tbsp parsley leaves, chopped
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- Place all ingradients together in the blender.
- Pulse until minced but not smooth. It should be a bit chunky.
- Serve on buckwheta bread or crackers. Top with your favourites. I used Serano ham and parsley leaves.