You may be wondering how you found Olive Tapenade on a pie blog. Well, I do use it in Bavarian Torte Brunch, but the pie lady also likes to eat olives. Greek olives are my very favorite and Olive Tapenade is a great savory garlicky snack. I can devour a whole bowl of olives in one sitting; more if I am making pies.
Olive Tapenade is super easy to make, seriously. It does not take the big guns of a industrial sized food processor either. If you don’t have a small processor either, pulsing in a blender in small batches will work. My little processor came as an attachment to my immersion blender. I love this little guy. A few quick pulses and I was DONE!
You can totally play with the ratio of what types of olives, more or less garlic, adding capers or sundried tomatoes. The combinations are endless and you can cater this to your liking.
This is perfect with pita, sliced meat, cheese slices, crackers and even veggies. Having olive tapenade in the fridge keeps me from eating all the other goodies I have, like the last slice of pie I saved.
Olive Tapenade
Ingredients
- 1/2 ` pound (about 1 generous cup) mixed pitted olives (green, pimento stuffed, kalamata, black, etc.)
- 2-3 cloves garlic
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon dry mustard
Instructions
- Pulse all ingredients in food processor until “chopped/minced.”
- Store in refrigerator.
