Black Olive Tapenade with crackers
The baby shower gave me my first opportunity to make tapenade, and I thought it was delish. The mommy-to-be loves black olives, so I thought this would be a fun and different appetizer for the party. Everyone, including Maria, said they loved it too!
According to Wikipedia: “Tapenade is a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread.”
Black Olive Tapenade Recipe
Black olive tapenade
- 2 garlic cloves roughly chopped
- ¼ cup chopped fresh basil leaves
- 1 6 oz can sliced black olives, drained and rinsed
- ¼ cup olive oil
- ¼ cup freshly grated Parmesan cheese
- Puree garlic and basil in a food processor. Add olives, oil, and cheese, and pulse to a smooth, thick paste. Serve with crackers or bread for spreading.
- Store in fridge for up to 2 days.
Made a nice big amount, perfect for sharing.