Monday, April 11, 2011

Olive Tapenade



There are some people in your life who you cannot remember a time when they weren't present.  Then there are those new friends you make who you can't believe you haven't known forever.  I am incredibly blessed to have both of these types of friends, but the person who gave me this recipe was my very first friend in my whole life.  Lauren Kysar and I were "box babies" together in daycare, dressed up as Vanderbilt cheerleaders together as little girls, went to spend-the-night camp together and saw each other through the sometimes arduous journey that was our adolescence.  Lauren stole my heart with this recipe when she said that the recipe calls for 1 clove of garlic, but she usually adds way more than that!  You can really use any type of olives you prefer.  With the most recent batch I used a country blend jar of olives instead of regular green olives (I prefered it this way so I will probably do that again).

Olive Tapenade

1 cup green olives
1 cup black olives
1 cup kalamata olives
2 tablespoons capers, drained
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 clove garlic
Combine all ingredients in the food processor and serve with crackers or pita chips.
 
 

This is also great on a fresh mozarrella sandwich with sourdough bread, tomatoes and pesto, or over a piece of fish such as sea bass or halibut!
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3 comments:

  1. Ruthie, does it have capers in it? How much? Thanks! Mama Rose

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  2. I was going to ask the same thing ... I spy capers in that cuisinart?! :)

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  3. Thanks for catching that ladies! They weren't in the original recipe which is why I forgot to list them with the ingredients but I love capers so I throw them in whenever I can! I updated the ingredient list but I usually use around 2 heaping tablespoons. Thanks again for reading and helping me stay accurate! I really appreciate it more than you know!

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