Kalamata Olive Tapanade
Author: Kurtis Baguley, Grand America
Ingredients
1 pound kalamata olives, chopped fine
4 sun-dried tomatoes (oil packed), chopped fine
1/4 cup basil pesto
1/3 cup extra virgin olive oil
1/2 tablespoon fresh thyme, lemon or regular, chopped fine
Directions
Combine all ingredients. If you would like it more moist and spreadable, add a little more extra virgin olive oil. Keep in a covered container and refrigerated.
Recipes
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