My friend Rhonda shared this olive tapenade recipe with me many years ago and it will forever be a staple on my hors d’oeuvre table. To me, it tastes like all of Italy in one delicious bite (even though it’s a traditional French dish)! Rhonda provided no quantities for any of the ingredients, but it always seems to come out fabulous just by winging it, choosing to accentuate favorite elements. If you are a stickler for exact recipes, it’s easy to find a precise one on the web, but DO serve Olive Tapenade to your guests!
This keeps for a week in a tightly covered container in the fridge.
I’m a garlic fanatic, so I add lots.
In food processor, pulse until desired consistency. I go for a relish or paste, never all the way to creamy.
I pulse the garlic first so it gets very minced, then the rest, adding the olive oil last, slowly, until I achieve the consistency desired.
Black Kalamata olives, pitted
Sun Dried tomatoes
Optional additions: Lemon juice, anchovies, parsley, thyme, basil
Serve with pita chips, on bruschetta…or right off the end of your finger!