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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Olive Tapenade Recipe

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This recipe for Olive Tapenade is from The Elder Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Castelvetrano olives, pitted
1/2 cup Nicoise or Kalamata olives, pitted
1/4 cup lightly packed fresh flat-leaf parsley (thin stems are okay)
1 T. drained capers
1/4 cup extra virgin olive oil
2 medium cloves of garlic, pressed or minced
1 T. lemon juice
Directions:
Directions:
In the bowl of a food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic, and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.

Pulse 5-10 times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator up to 2 weeks.

Suggestions for serving:
* Add to your cheese plate.
* Salads: Whisk a dollop of tapenade into a vinaigrette or spoon sparingly over tomato salad.
* Sandwiches: Tapenade is a great sandwich spread, especially with avocado, creamy cheese, tomatoes, and cucumbers.
* Savory breakfast: Tapenade would be nice on scrambled or fried eggs with sun-dried tomatoes, fresh parsley or basil,and creamy cheese, such as goat cheese or feta.
* Or simply with crostini, crackers, or crusty bread.
Personal Notes:
Personal Notes:
Dave prepared this for our weekly TGIF gathering at The Falls Clubhouse. Everyone loved it! Some hoped they could buy it in a jar rather than prepare it.

 

 

 

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