Olive Tapenade Recipe
2012
Olive tapenade is a wonderful savory spread for on crackers. It;s great as an appetizer or as a snack. I like using black kalamata olives to make this but you can use many other types. For green olive tapenade just switch to green olives. Similarly the herbs used can be changed to change the taste. I like my olive tapenade a little garlicky but not spicy, for the most part. But again, you can change this by adding a little chili, cayenne, sambal or favorite hot sauce if you would like some spice and lowering garlic if you prefer less. This is my favorite way to make olive tapenade and so this recipe makes a good guide to go by.
Olive Tapenade
Ingredients
2 cups Kalamata Olives – pitted and finely chopped
¼ cup Olive Oil
½ Lemon – juiced
1 Garlic clove
1 Tbsp Parsley
½ tsp Oregano
½ tsp Thyme
½ tsp Savory
½ tsp Black Pepper – freshly ground
Cayenne to taste
Directions
Process all ingredients together in food processor until smooth.
Store the olive tapenade in an air tight container in the fridge. This will keep for at least 2 weeks.
This is delicious served with Multi Seed Flax Crackers, click link for recipe.
How to make Olive Tapenade on Video
Photo Description
Assemble ingredients
Process all ingredients together in a food processor.
It’s ready to serve.
