Olive Tapenade

IMG_6880My boyfriend and I just came back from a lovely trip to Cape Cod visiting my G.  We spent the weekend enjoying the record-breaking hot temperatures at the pool and beach, and stuffing our faces with delicious lobster, steak and homemade goodies.

G is famous for having a ridiculous spread of tasty homemade goodies whenever we come into town, and this trip she outdid herself!  When we arrived she had a yummy lunch prepared: cucumber soup (which was epic, and I will be posting later this week), curry chicken salad, potato salad, chocolate chip meringues and some neat cookies made with egg yolks, nuts and lemon zest.  Delish!  A few hours later we broke into the cocktails and appetizers, which included her perfectly salty and satisfying Olive Tapenade.

It’s a finely chopped, but chunky mixture of black olives, green olives, garlic and some olive oil.  It goes deliciously with rice crackers, but I imagine would be great with any type of cracker you have on hand.  My boyfriend and I love salty foods, and he loved this tapenade so much, that we made it ourselves immediately after returning home!

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Adam digging into the tapenade

So, I’d like to share this delicious, salty and incredibly satisfying appetizer with you!  It’s easy to throw together, and great to enjoy by yourself or if you’re having company over.

What you’ll need: black pitted olives, green olives with pimentos, garlic, olive oil

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Hugs, kisses & yummy dishes… xoxo
Lauren

G's Olive Tapenade

  • Total Time: 5 minutes
  • YIELDS 2 cups

    Ingredients

  • 1 6oz can black pitted olives, drained (about 1 cup)
  • 2 cups Spanish green olives with pimentos, drained
  • 1-2 cloves of garlic, minced
  • 1/4 cup extra virgin olive oil

Instructions

  1. Combine all ingredients in your food processor.
  2. Pulse until coarsely chopped.
  3. Serve with your favorite crackers!

4 Responses to Olive Tapenade

  1. […] snacks.  Olives are great on salads, on cheese plates, in martinis, as a snack, blended into tapenade, added to sauces, baked into bread, in Chicken Marbella and the list goes […]

  2. […] time we fly in town, she stocks our fridge full of homemade dishes and soups, fruits, vegetables, olive tapenade, hummus, salsa, coffee creamer and her famous poppy seed cake that has a crunchy cinnamon ribbon […]

  3. Tracy says:

    This sounds delicious! Being a salt-a-holi makes that green olive brine is calling my name! Thanks for sharing this recipe!

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