- Todays 7/23/2023 Tapenade. I ate a lot lol with plain unsalted crackers. So yummy!
I’m making this for a social next week! It’s delicious! Of course I love olives so this is a favorite.
- Easy to make, serve or bring along to your July 4th BBQ.
- I wanted something a bit salty today and I had some Italian sliced bread so I checked this recipe out on all recipes. I found it to be just what I was craving. I do have to admit I love salt but if you use Kalamata olives I would suggest you eliminate the salt. Kalamata olives are very salty. I adapted this recipe and used a can of drained black pitted olives. I toasted my bread first and spread a generous portion of the Talapede on it. Shred or break a few pieces of Italian cheese for garnish or shredded Parmesano Reggino. This is a nice appetizer and quick to put together.
- Happy Baking and Cooking from my kitchen to yours,
-
M.J.
- 3 cloves garlic, peeled
- 1 cup pitted kalamata olives (I used drained, pitted canned black olives)
- 2 tablespoons capers
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste( I did not add salt but added red pepper granules to it)
- red pepper flakes (optional)
****I have made Tapenade before using both black and green olives so if you're adventurous try making it with both olives.
Directions
- Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil. Blend until everything is finely chopped. Season to taste with a pinch of salt and pepper. Place all in a serving bowl and serve with toasted french bread, Italian Crostini or round plain crackers.
1 comment:
It looks so very tasty! I for sure go for more red pepper flakes ;-))
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