Since I was a little girl, I’ve always loved olives. When I was in high school, one of my favorite snacks was green olives and saltine crackers. I used to stay up late at night with my mom and watch the Johnny Carson Show and eat crackers and olives! I don’t know how many jars I’d go through in a week, but it was one of those obsessions – olive mania! Luckily, I’ve slowed down and don’t do that anymore.
So, now that I have my own kids, guess what? They all love olives too and they probably wouldn’t mind a bit to do what I did. Guess it’s in the genes or something! I think it’s a love or hate thing. I’m always amazed when people don’t like them but not everybody is like me and my family.
Anyway, this tapenade is so easy to make and it’s so delicious. I served mine on crackers but I’m sure it would be great in many other ways, like on baguette slices, cucumber slices or even as a side condiment.
- 1/2 cup Kalamata olives
- 1/2 cup Green Manzanilla olives with pimento
- 1-2 tsp . capers drained
- 1/2 tsp . fresh thyme leaves chopped
- 1 tsp . fresh oregano leaves chopped
- 1 tsp . fresh basil leaves chopped
- 1 T fresh flat leaf parsley chopped
- 1 T fresh lemon juice
- 2 T olive oil
Place all the ingredients in a food processor with the S-blade
Pulse to chop
then process until the tapenade is the consistency you want
You can either chill it for later or eat right away!
The tapenade should keep in the fridge for at least a week
YIELD: Approximately 1 cup of olive tapenade