Olive Tapenade


This was easy. Too easy.

I took a trip to the olive bar at Whole Foods. I picked out a variety of olives as well as artichokes and peppers.


Placed them in a little bowl.



I added garlic.


Chopped up some fresh basil from my garden.


Not thinking very well, I added cilantro from the farm share I’ve participated in this year. I thought I was adding parsley! :P No matter. It tasted great!


Now you see all the ingredients in a much-too-small bowl.


Tossed all ingredients into a food processor.





Give ‘er a whirl. And voila!


Olive Tapenade

INGREDIENTS:
  • 1 cup Kalmata, Ni├žiose, or any hard, salty european black and green olive mix, PITTED
  • 1/2 pickled artichoke
  • 1/2 roasted red pepper
  • 2 cloves garlic
  • 4T chopped parsley or cilantro
  • 4T chopped basil
  • 1/4 cup olive oil (note: I did not add olive oil above since the olives I used were mixed with oil already)

NOTE: many of the ingredients above were purchased at an olive bar with the exception of the flat leaf and garlic


METHOD:

Add all ingredients into a food processor and pulse until finely chopped. Serve with toast, crackers or french bread.






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