Feta Tapenade - cooking recipe

Ingredients

2 cups pitted Kalamata olives, drained
1 cup pitted green olives, drained
1/4 cup fresh lemon juice
1 (2 ounce) can anchovy fillets, rinsed
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/2 cup extra-virgin olive oil
1 cup crumbled feta cheese
1/2 teaspoon ground black pepper

Preparation

Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.