Olive tapenade is always a hit. It’s a perfectly portable appetizer served with crackers or chips. It also makes a great topping to pasta dishes or seafood. You can even mix a little in some mayo for a fun artichoke dip.
I like to use equalish parts of three types of pitted olives. A black olive, mild green and a kalamata are my go to, but whatever you have on hand is great. Just be sure to jot down what you use in case it’s a magical combo!
Ingredients
- 3 6oz cans or jars of drained, pitted olives
- 1/4 cup capers with a little juice
- 1 clove garlic (optional)
- Juice of 1 lemon
- *fresh herbs such as oregano, rosemary or even preserved lemon can be a nice addition too
Instructions
In a food processor, combine above ingredietns until very finely chopped, but not puréed.
Add a little olive oil as needed to achieve your desired consistency. Saves nicely in the fridge in a sealed container.