entertaining: tapenade

Like most things in life, tapenade from a jar doesn’t even come close to that of home made tapenade. And considering that from prep to clean up it takes less than 5 minutes to make, there really are no excuses to even buy it. I don’t judge though ;)

Creamy goat cheese is my favorite accompianment to the salty olive tapenade. But it also brings wonderful flavor to sandwiches or water crackers.

Tapenade - makes about 1 1/2 cups

  • 2 cups olives from olive bar (I use mostly kalamata with green olives and some roasted garlic)
  • 2 Tbsp olive oil

Place olives and olive oil in a food processor. Pulse until it reaches desired consistency. I like to keep mine a little chunky.

Serve with crackers, bread slices, on sandwiches, with hummus, etc.



Comments

  1. says

    Wow, I never really thought about it, but I didn’t know it was that easy. I never used to like olives, but now I love them. Tapanade is great on a panini too.

  2. says

    ugh I really hate olives (olives & sauerkraut are the only two foods I dislike!) by themselves…but I LOVE TAPENADE!! I know, I am strange :)

    But I really really love tapenade as a spread on sandwiches, ESPECIALLY with goat cheese! YUM :)

  3. says

    This is exactly how I make my olive tapenade. The only difference is I hand chop mine since I don’t have a food processor.

    Sometimes I will add red pepper flakes or cayenne pepper to give it a little kick.

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