I love olives. Their briny saltiness is something that makes me really happy and if you too are a fan of olives, you will love this classic olive spread…
Popular in the south of France, olive tapenade is classically served with a crusty baguette or some crackers as an hors d’oeuvre. It can also be served with fish or steak, stuffed into a chicken or spread on a sandwich. It is super easy to whip up, so it is great spread to have on hand for last minute guests.
Let’s get started…
You can use any olives in your tapenade, so either use what you have in your pantry or pick out your favorites next time you go to the market. My favorite combination is using 1 cup of kalamata olives and 1 cup of classic green olives with pimentos, but 10 ounces or 2 cups of any pitted olive will work great.
Place your olives into a strainer and rinse them under cold water for about 10 seconds.
In addition to the olives, you will need 1/8th cup of rinsed capers, 2 or 3 anchovy fillets, 1 large garlic clove, 1 tablespoon of freshly squeezed lemon juice, 1 tablespoon of extra virgin olive oil and about 1/8th cup of fresh dill fronds.
I love all of the colors going on in my food processor. You can already tell what this olive tapenade will taste like.
Pulse everything until it is fully combined and fine in texture.
Transfer that salty goodness into a small bowl and grab your favorite crackers. I found some really cool crackers in that fun aisle of Aldi’s that paired great with this olive tapenade, but it also great with a classic butter cracker or over thin slices of a great baguette.
I hope you enjoy this simple, yet flavorful olive tapenade. Use it as an appetizer for your next dinner party or as the star of a cheese board. I know cheese should be the star of a cheese board, but its kind of hard to top something as delicious as this olive tapenade.
Bon appétit!
Olive Tapenade
Ingredients
- 10 ounces of olives, pitted, rinsed (2 cups)
- 1/8 cup of capers, rinsed
- 1 garlic clove, minced
- 2-3 anchovy filets
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of freshly squeezed lemon juice
- 1/8 cup of fresh dill
Instructions
- Place all of the ingredients into a food processor and pulse until everything is fully combined and fine in texture
- Serve immediately
- Chill leftovers in an airtight container
