Greek olive, tomato and feta tapenade

Time 15 minutes
Yields This makes about 1 ¾ cups tapenade
Greek olive, tomato and feta tapenade
(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, sun-dried tomatoes and thyme and pulse until finely chopped. Scrape down the sides of the bowl.


Add the feta and pulse until incorporated. Add the olive oil and pepper and pulse until incorporated.


Scrape the mixture into a medium bowl and stir in the chopped tomatoes. Refrigerate if not serving right away. Serve with sliced baguette, crackers or crudités.

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