Made a nice olive tapenade for an appetizer tonight. Very tasty and yummy. I love olives and garlic. I sort of just made up the recipe as I went along–making it to taste. So here’s my approximate recipe. Feel free to change it up!
(1/2) cup fresh olives [I went to the bins of fresh olives w/herbs in oil at the market for mine. Kalamata, green, etc)]
Juice from 1/2 a lemon
(1 or 2) tbsp capers [amount to your liking]
(3) cloves of garlic. Minced.
(1 or 2) tbsp olive oil
Black pepper to taste
(1) fresh Baguette [or crackers if you prefer that over bread)
_Chop olives into relatively small pieces. I liked mine a little coarse, but you can make a finer mince of the olives for a more delicate texture.
_Mince garlic into fine pieces. (I love more garlic so I used 3 cloves, but you can use less if you like)
_Rough chop the capers
_Combine olives, capers, garlic, lemon juice, and olive oil. Mix thoroughly and add pepper to taste.
_Slice up the baguette and serve the tapenade over the baguette (or crackers).
(image by: vivien chin)