Black Olive Tapenade - FOX 32 News Chicago

Black Olive Tapenade

Recipe from Faith Hacker of Lexington, Ky.

Total Time: 10 minutes

2 - 6 oz. cans large pitted black olives (drained)
1 - 6.5 oz. jar sundried tomatoes packed in olive oil & herbs (drained)
1 - 4 oz. pkg. crumbled feta cheese
1 loaf toasted bread rounds OR 1 box wheat thin crackers

1. Place olives and sundried tomatoes in food processor. Pulse until combined & coarsely chopped.

2. Stir in feta cheese. Cover & refrigerate until ready to serve.

Servings: 36 bread rounds
Comments: Take this to your next party...it is sure to be a hit!

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