Olive Tapenade with Feta

• 18 medium kalamata olives pitted and halved
• 9 medium pimento stuffed green olives halved
• 1 1/2 teaspoons capers drained
• 1 large garlic cloves coarsely chopped
• 13 cup olive oil, extra-virgin
• 1 tablespoon lemon juice freshly squeezed
• 1 teaspoon thyme fresh, chopped
• 1 teaspoon oregano fresh, chopped
• 4 ounces feta cheese cut into small cubes
• 1 x crackers
• 1 x bread, french baguette sliced, toasted
• 1 x pita bread, whole wheat cut into wedges, toasted

1. In processor, pulse garlic a few times to thoroughly mince.
2. Add both types of olives and the capers, and pulse a few more times until roughly chopped.
3. Add the oil, lemon juice, thyme and oregano; process until just combined but still chunky.
4. Add feta and pulse a few more times (you should still be able to see small chunks of the feta in the mixture).
5. Serve with crackers, toasted baguette slices or toasted pita chips.

olives, capers, garlic, olive oil, lemon juice freshly squeezed, thyme, oregano, feta cheese, crackers, bread, pita bread

Taken from recipeland.com/recipe/v/olive-tapenade-feta-54744 (may not work)