- 2 tablespoons finely chopped ripe or Greek olives
- 2 tablespoons mayonnaise
- 1/8 teaspoon minced garlic
- Dash dried thyme
- Dash pepper
- In a small bowl, combine all the ingredients. Spread over bread for sandwiches. Yield: 3 tablespoons.
Originally published as Tapenade Mayonnaise in The Taste of Home Cookbook 2006, p70
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