Olive Tapenade
I love love LOVE olives and I could eat this Tapenade by the bowlful, SO good - on crackers, sandwiches, pizza, or just by the spoonful! I don't add very many capers because I've found that too many can be too salty and overpowering, so with just a teaspoon you get a nice hint without masking the taste of the olives themselves.
- 1/2 cup Kalamata olives
- 1 large Garlic clove, pressed
- Freshly ground Pepper, to taste
- 2/3 cup Green olives
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Capers
- 1/2 cup Black Olives
- Place olives, pressed garlic and capers in a 4 cup food processor and pulse about 20 times until the mixture is very finely chopped.
- Transfer mixture to a small bowl and mix in olive oil and pepper. It's delicious right away, but it's even better after it's had a few hours to chill in the fridge.