Monday, January 4, 2010
Olive Tapenade is a staple at my house. It is delicious to pull out as an impromptu happy hour snack, and it's always great to set out when company is coming. The olive tapenade keeps well in the refrigerator for at least a week, but rarely lasts that long at my house. I serve the tapenade in a small bowl, then on the side to scoop it up I especially like pita chips. You can also serve it with crackeres, bagel chips, or just about anything you like.
Ingredients for 1 batch:
approximately 15 oz. jar of green spanish manzanilla olives, I use the ones stuffed with pimento, but you can use whatever kind you like.
1 can (6oz drained wt) black pitted olives
1 clove of peeled garlic
2 tbsp of capers (I use the ones in vinegar)
extra virgin olive oil
In a food processor combine the green and black olive, and capers (drained of their liquid), and the garlic clove. Add about 1/4 cup olive oil. Pulse the food processor until you get your desired consistency. Some people like their olive tapenade quite course, although I prefer the olives a little more finely chopped. Add more olive oil as needed. Enjoy!!