Black Olive Tapenade

This black olive tapenade is loaded in flavor and nutrients. It is a great substitute for butter or olive oil on bread or crostini or crackers. It is also very easy to make.

You can also make tapenade from green olives. This is a Greek dish that you can use as an appetizer but can also be used as a sandwich spread (add a littl mayo to it if you like) or with scrambled eggs or in a salad. You can toss it with some steamed green beans or use it as a topping for a nice juicy steak.

Tapenade will last you for a few days in a closed container in the fridge. The oil might separate a bit but all you have to do is mix it.

I love making this as an appetizer or as a gift from my kitchen. It is truly delicious.

Here is what you need for this tasty black olive tapenade:

Serves eight
1 cup seeded Kalamata olives
2 garlic cloves, chopped
½ tablespoon red onion
1 tablespoon parsley
Olive oil

Check and make sure you have NO pits in your olives. Put all of the ingredients, except for the olive oil, in a food processor. Pulse and gradually add olive oil until you have a smooth consistency. You can make this chunkier if you would like. Spread on bread. Enjoy

CALORIES 80.45; FAT 8.55 grs (sat 1.17; mono 6.25; poly 0.86); PROTEIN 0.20 grs ; FIBER 0.42 grs; CARBS 1.37 grs; CHOLESTEROL 0.00 mg; IRON 0.63 mg; SODIUM 124.02 mg; CALCIUM 16.96 mg

Print the Tapenade Recipe Here

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