How are your Thanksgiving preparations going on? This year I am not hosting Thanksgiving but making a couple of things to take it to my sis in laws house. If you are looking for an easy add on to your appetizer table then Olive Tapenade is an awesome choice. I have made this a couple of times and has been a hit specially my husband who just loves olives.
Olives is one of the core ingredients in Mediterranean cuisine and is rich in vitamin E. They are green and purple to black in color. Tapenade is a Provencal] dish consisting of puréed or finely chopped olives, capers, and olive oil. It comes from south of France and is eaten as hors d’œuvre spread which can used on crackers, sliced french bread.
This spread can be prepared day or two ahead and can be ready in 15 mins. Trust me when I say 15 mins it is…I love quick and easy fixes specially when you like to entertain all the time. If you don’t believe me, try it for yourself and let me know what you think. I am sure you will love it as long as you are an olive lover. I am not but I loved it….
Ingredients:
- 1 can green olives
- 1 can black olives
- 2 tbsp parsley leaves
- 2 tbsp fresh basil leaves
- 1 tsp oregano
- 2 tbsp sun dried tomatoes
- 1 tsp lemon juice or to taste
- 1/4 cup olive oil
- 1/2 tsp black pepper crushed
- 3-4 cloves of garlic
- 1tbsp capers ( i didn’t use it)
Directions:
In a food processor add all the ingredients except olive oil. Pulse it a few times or until it coarsely chopped. If you like it to more of a paste consistency then pulse it a few times until you get the desired consistency.
Add olive oil to the mixture and refrigerate it. Served it with toasted french bread slices or crackers.
This spread can be used for a week if left in the fridge.
Do try this Cranberry Pineapple Relish from my friend’s Sonal’s blog.
If you enjoyed this recipe, drop me a comment below and share with your friends and family.
Happy Cooking!!!!
Olive Tapenade
Ingredients
- 1 can green olives
- 1 can black olives
- 2 tbsp parsley leaves
- 2 tbsp fresh basil leaves
- 1 tsp oregano
- 2 tbsp sun dried tomatoes
- 1 tsp lemon juice or to taste
- ¼ cup olive oil
- ½ tsp black pepper crushed
- 3-4 cloves of garlic
- 1 tbsp capers i didn't use it
Instructions
- In a food processor add all the ingredients except olive oil. Pulse it a few times or until it coarsely chopped. If you like it to more of a paste consistency then pulse it a few times until you get the desired consistency.
- Add olive oil to the mixture and refrigerate it. Served it with toasted french bread slices or crackers.
- This spread can be used for a week if left in the fridge.
RSS - Posts
[…] my Olive Tapenade, I am sure you will love […]
Such clean and mouthwatering flavours in that Olive Tapenade. My family will definitely like this quick dip with pita 🙂 bookmarked, Sarika..
My family loves tapenade. As you stated, it is so easy to prepare it and versatile. I tend to use the leftover (if any) as a sandwich base.
Using as a sandwich would be awesome, so much flavor.
Yup me too or you can use in those mediterranean chick pea salad as well.
Wow. This looks so delish and you make it look so simple too. O am sure I am going to make this the next time I bake crackers. Lovely flavourful recipe
thank you Veena. Would love to hear once you give it try.