This is the best recipe using olives if you are an olive lover like me. To think that when I was little two of the foods I hated the most were olives and feta cheese. Now I love them, especially when combined together.
Tapenade is an olive spread or dip, that is usually made with olives, olive oil, flavorful herbs, and sun-dried tomato. To make it you only need a blender or food processor and it comes together in 5 minutes. It stays fresh in the fridge for up to 7 days.
This Flavorful Olive Tapenade is the best save if you have friends coming over for a glass of wine. It is easy and quick and it takes only a few ingredients to make it. It is perfect if you combine it with a sliced baguette or crackers and a glass of wine.
Things you should know: This recipe is made with farmer’s market Kalamata olives, not olives stored in a jar. Usually, olives are preserved with brine, dry salt, or water, and this can impact their flavor.
You can eat tapenade in so many delicious ways like:
- on a toast with sliced tomatoes and ricotta
- in sandwiches with roasted vegetables
- as a dip with crackers
- as an appetizer when you have friends over
- on cheese boards
- on tomato salads as a dressing
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This Flavorful Olive Tapenade is perfect as a savory breakfast or as a quick appetizer for small gatherings.
Makes: 2 cups of tapenade
Preparation time: 5 minutes
- 2 cups Kalamata olives, pitted
- 1/4 cup fresh parsley
- 1 tbsp drained capers
- 1/2 cup sun-dried tomatoes from a jar
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper
- 2 cloves of garlic, peeled
- 1/4 cup olive oil
- Add all the ingredients to a food processor and pulse until you reach the consistency you desire. I like to make mine chunky but you can pulse more if you want a puree consistency.
- This recipe is made with farmer’s market Kalamata olives, not olives stored in a jar. Usually, olives are preserved with brine, dry salt, or water, and this can impact their flavor