Thursday, April 17, 2008

Mixed Olive Tapenade

(Please excuse crude and barbaric photograph!)
This tapenade could not be any more simple to make and it's flavors are anything but simple! This is delicious served over a grilled fish, chicken or stirred into pasta.

From the olive bar at your local supermarket pick up the midsized contained and fill it with half spiced green olives and half black kalamata olives. Make sure the olives are pitted!

You'll also need a large lemon (if small use 2)
3 or 4 cloves of garlic, coarsley chopped
and a good helping about 4 - 6 Tbs of olive oil
In your mini food processor blend olives, garlic, lemon and olive oil. Pulse until desired consistency is achieved. (I like mine fairly coarse)

and Voila! Bon Appetit!


Anonymous said...

I love tapenade. Looks great.

Jean said...

I LOVE tapenade, and this is pretty much how I make it!! And I also get to eat it all myself since my boys are not olive eaters!