I call this Garlicky Tapenade instead of Olive, because it's a bit on the hot side. The last time I had tapenade I didn't like it, it was a bit too sour. It was store bought and I couldn't remember the brand. This recipe came about because I had some olives hanging out in the fridge, no one liked them, since they tasted a little too peppery, so I thought if they were blended with something else, they may taste better. And voila! They do. But I may be partial since I LOVE garlic.
3 cloves garlic, peeled
1 cup pitted olives (I used a mixture of black and green olives)
2 tbsp capers
2 tbsp lemon juice
2 tbsp olive oil
Place the garlic cloves into a
blender or food processor; pulse to mince.
Add the olives, capers, lemon juice, and olive oil.
Blend until everything is finely
Season to taste with salt and pepper.
This recipe makes about 1 cup.
Grab some crusty bread and crackers and spread away.
Stay hungry my friend!
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup pitted olives
1/4 tsp cayenne pepper
2 cloves garlic, chopped
1 tbps Dijon mustard
Salt and pepper
Preheat oven to 350 degrees F.
Combine the olive oil, vinegar, olives, cayenne pepper, garlic, and mustard in a blender until smooth. Season with salt and black pepper.