This tapenade is perfect to spread on crackers, chips, or even bread as a bruschetta. I know tapenade sounds fancy BUT, due to the handy dandy food processor, this recipe can be completed in just a few minutes. The olive tapenade is a staple in my appetizer handbook. It has even been voted fan favorite recipe from our Thanksgiving Table, so I thought I would share. PS. I’m brainstorming here and I think this would be a great “stuffer.” Stuffed mushrooms, stuffed chicken breast…do I have any takers?
1/2 cup green olives
1/2 cup pitted Kalamata olives
1/4 cup chopped red onion
2 tbsp capers
3 tbs fresh parsley
2 cloves garlic
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper (this recipe can get overly salty because of the green olives. Hold the salt if possible)
Method: Throw all of the above into a food processor….then turn it on. I told you it was easy 🙂
I’m curious to hear what everyone thinks!