• Olive Tapenade

March 17, 2017

I have had many versions of tapenade over the years. I thought why not try it for myself and it was way easier than I imagined. I am curious what will happen when I try to make other things that look complicated. The only challenge might be that I made this in a food processor. When we got married we registered for a small processor thinking lots of cooks have one of these I wonder if we will ever use it. I think Bear has used it once and I have used it a handful of times in the years we have been married. If you have a large family or if you bake you will use them more. If you don’t have a food processor try to borrow one.

In a food processor add all the ingredients below, perhaps a little at a time.  Keep the chunks.  You don't want smooth baby food, yuck.  Keep the large pieces.

  • ½ large jar of Kalamata olives
  • about 1/2 cup of pitted mixed olive, from olive bar if possible
  • 1 small can of Black olives
  • about 1/3 cup of Green Olives without the pimentos
  • 1 small can of artichoke hearts without the liquid
  • handful of dried onions
  • about 1/3 cup of Tuscan Herb or Garlic Olive Oil
  • 2 teaspoons of garlic powder, I did not use fresh garlic because I thought it might overpower the taste of the olives
  • Finish with a good amount of ground pepper
  • dash of sea salt.

Mix all of this together in the food processor and taste. Does it need more garlic? Does it need more pepper? Is the mixture like paste or should I add more olive oil? It should be processed into very small pieces and spread on a cracker, sliced bread, or on top of sautéed chicken. Eat and Enjoy, perhaps with a dirty martini, I did.