Thursday, February 5
MAKE IT: Olive Tapenade
Olive tapenade is a great dish which can be served along side cheese courses, appetizers, and on its own. It can be served with bread or crackers and it extremely easy to make. Found often in higher ends restaurants this dish can be served at your next gathering will little work which can be done up to two days in advance!
Full time 15 minutes
Makes approximately 1 1/2 cup
2 cups mixed pitted olives green, black, Greek, kalamata, or use just your favorite alone.
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp capers, drained
1 1/2 tsp minced garlic
1/2 tsp salt (or to taste)
1/2 tsp ground black pepper (or to taste)
Optional add ins:
1 Italian cherry pepper, seeded and diced large
1-2 anchovies, diced large
Place salt, pepper, minced garlic, capers, lemon juice, and olive oil in a food processor. Pulse on low just to combine mixture.
Add in olive and add ins if using. Pulse on high until mixture has been chopped into fine pieces.
If a more spreadable puree is desired, continue to pulse until mixture is a smmoth even texture.