Greek olive tapenade with feta
Greek olive tapenade with feta
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Ingredients
2 large garlic cloves, green shoots removed 1/4 pound pitted kalamata olives 1 tablespoon capers 1/2 teaspoon thyme 1/4 pound feta 2 to 3 tablespoons extra-virgin olive oil, or as desired Freshly ground black pepper
Preparation

Step 1 Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides. Add the olives, capers and thyme and pulse until finely chopped. Scrape down the sides of the bowl.

Step 2 Add the feta, olive oil and pepper and process until smooth. Transfer to a bowl or serving dish. Refrigerate if not serving right away.

Description
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