Tapenade

Ingredients

• 1 cup pitted kalamata and/or oil-cured olives
• 1 clove garlic, finely chopped
• 1 tsp. capers, rinsed and drained
• 1/4 tsp. chopped fresh thyme leaves
• 1/4 tsp. chopped fresh rosemary leaves
• 1/8 tsp. sugar
• 4 Tbsp. Bertolli® Extra Virgin Olive Oil
• Italian bread slices

Directions

1. Process olives, garlic, capers, thyme, rosemary and sugar in food processor or blender. While processing, through feed tube, drizzle in 2 tablespoons Olive Oil until paste forms. Spoon into bowl; cover and chill, if desired. To serve, drizzle bread with remaining 2 tablespoons Olive Oil, then top with olive mixture.