Tapenade is a French dish from Provence consisting of puréed or finely chopped olives and olive oil. It is a popular food in the south of France, where it is generally eaten as an appetizer, spread on bread. This tapenade's base ingredient is olive. The olives used are most commonly black olives, but other olives are used as well. The olives are finely chopped, crushed, or blended. Olive oil is then added until the mixture becomes a paste. Tapenade is often flavored differently in each region with other ingredients such as garlic, herbs, anchovies, lemon juice, or brandy. This dip is quite the crowd pleaser! It explodes with flavor. I love serving this at my parties and get togethers spread on toasted bread. It's the one dish that is completely finished by the end of the night!
Ingredients:
1 can pitted Spanish black olives
1/4 cup Kalamata olives
2 cloves garlic
2 tblspns extra virgin olive oil
2 tblspns fresh lemon juice
½ tspn dried oregano
4 tblspns chopped parsley
1 inch thick slice of bell pepper (I use green or red.)
Directions:
Combine all ingredients in food processor and pulse till pureed to desired consistency. I don't like it too pasty but very finely chopped!
Serve with crackers, toasted sourdough bread, or French baguette.
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!