Yaaaay it’s olive time again! For some reason, I never even think of olives in the sweltering summer heat, but as soon as the nights begin to cool I crave those briny little orbs of deliciousness. An easy and healthy way to get a dose of the good stuff is to whip up a simple tapenade, the caviar of olives;) This recipe and a nice crusty loaf of bread, here’s an easy no-knead bread recipe, makes for a lovely fall treat and is always a fantastic appetizer (or dinner if you get carried away)! So let’s get pitting!
Tasty Olive Tapenade
An easy and delightful olive tapenade perfect for any cheese or bread plate!
Author: Crystal Cartier
Recipe type: Snacks, Appetizer
Cuisine: Gluten-Free, Vegan
Ingredients
- 2 cups pitted greek olives, I used a variety of Niçoise, Kalamata, and Green olives
- 4 sun or oven dried tomatoes
- 1 tablespoon capers
- 1 clove garlic
- finely chopped fresh parsley
- chopped fresh thyme
- finely chopped fresh marjoram
- finely chopped fresh basil
- ¼ cup or more extra-virgin olive oil
Instructions
- Throw all ingredients except for olive oil into a food processor. Process and add olive oil while processing until well blended and the desired consistency is reached.
ENJOY!!!
food photographer, food photography, los angeles, crystal cartier
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