The Tapenade Show

I made my first olive tapenade last week and we are still eating it. It was incredibly easy to make, and tastes good with just about everything. For your viewing pleasure, The Tapenade Show:

On toasted baguette
On toasted baguette
On baguette with goat cheese, mustard, arugula, and tomato
On baguette with goat cheese, mustard, arugula, and tomato
On pasta with tomato sauce and basil
On pasta with tomato sauce and basil

Olive Tapenade, from Naturally Ella

Makes a ton!! Perfect for a party appetizer spread. If you’re just eating it solo, I’d halve the recipe.

Ingredients

1 clove garlic

3 cups olives, mix of black and green (I used a ratio of about 2 cup green: 1 cup kalamata. And make sure the olives are pitted!)

1 red pepper, roasted until blistered

1 tablespoon olive oil

¼ teaspoon sea salt

¼ teaspoon black pepper

Juice from ½ lemon

Method

Add the peeled garlic clove to your food processor and pulse.

Add the rest of the ingredients and blend until everything is in small pieces.

That’s it. Now you decide how to devour it.

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