Thyme Orange Tapenade

Thyme Orange Tapenade

Ingredients:
2 tbsp fresh thyme
2 tbsp minced orange zest
2 garlic cloves, peeled

Directions:
In a food processor, finely mince the olives, basil, capers,
2 tbsp extra-virgin olive oil
thyme, orange zest, and garlic. Add the oil and scrape down
the sides, then process until the olives are chopped and
MAKES ABouT
mixed but still chunky. Cover and refrigerate the tapenade
1 /240
CuP ML for up to 2 weeks.
NAGEV
GIB
Romesco is the perfect topper for all sorts of
3 tbsp extra-virgin olive
oil, plus extra as needed Spanish-flavored items, from tapas like roasted
potatoes to Spanish Saffron Tortilla ().
½ cup/55 g slivered/
flaked almonds It’s a great change from tomato-based sauces,
Three 1-in/2-cm slices with sweet peppers and almonds that nourish
white baguette your very essence.