olive tapenade


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)

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