Greek olive tapenade with feta

Greek olive tapenade with feta
(Callaghan O’Hare / Los Angeles Times)

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.


Add the feta, olive oil and pepper and process until smooth. Transfer to a bowl or serving dish. Refrigerate if not serving right away. Serve with sliced baguette, crackers or crudités.

If serving with pasta, use 1 to 2 tablespoons per serving. Cook the pasta al dente, then drain and toss with the tapenade.

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