Olive Tapenade Recipe
Let’s try my version of olive tapenade, an easy and delicious finger food idea. I have to admit, that I don’t make tapenade very often, as kids don’t eat it, nor my other half likes to join me:)
Instead my guests love when I have that salty, flavorful appetizer during our gatherings. I love serving it on a small baguette toast or crackers. One thing to keep in mind when making olive tapenade, is to use the best quality ingredients, since there are only a few of them. Make sure to use good quality extra virgin olive oil and keep kalamata olives as a “must kind” for olive choice.
I like using at least 3 kinds of olives for my tapenade and fresh thyme is another one of my personal preferences when it comes to choice for herbs. You can always use any of your favorite spices or fresh herbs, such as oregano, basil or parsley.
I like my olive tapenade pretty spicy and flavorful, therefore I’d add a good amount of red chili flakes and some fresh garlic.
Hope you like my recipe for olive tapenade and enjoy it!
⅔ cup pitted kalamata olives
¼ cup black Greek olives
⅓ cup green Sicilian olives
1-2 garlic cloves
1-2 tbs balsamic vinegar
¼ cup extra virgin olive oil, (I prefer using Kalamata Extra virgin onlive oil by Amoretti)
1 tsp ground black pepper
1 tsp red chili flakes
A few leaves of fresh thyme or oregano ( you can use parsley or basil if you like)
Simply combine all your ingredients in food processor and spin until smooth paste formed
Serve on a toast or fresh sliced bread
Be sure to refrigerate any unused tapenade
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