Last week Jeff and I had a couple friends over for a tasty Mediterranean inspired feast. When I realized that I should have purchased more meat for the main course, I decided I’d throw together a few extra appetizers to fill out the meal. Remembering that I had a good number of olives in the fridge, I decided it was time to try and make my own olive tapenade. This dish was so simple I think it will go on my go-to list for quick appetizers or last minute potluck dishes.
Easy Olive Tapenade
1 cup of kalamata olives, pitted
2 tbsp. olive oil
Skin from 1/3 of a preserved lemon
2 cloves of garlic
1) Roughly chop lemon and garlic.
2) Place all ingredients in a food processor and blend until finely chopped and well combined. Add more olive oil is necessary to get it to blend.
3) Scoop your tapenade into a bowl and serve with pretzel thins, crackers or pita!
-you are not limited to only kalamata olives. Use your favorite or mix and match. I actually threw a few green ones in mine (minus the pimento) because I had them lying around.
-If you don’t have preserved lemon, you can substitute it for about a tbsp of lemon juice and a little zest.
-Tapenade traditionally has capers in it too; I didn’t have any on hand, but feel free to add a tablespoon of them as well.
I may be new to this whole stay at home mom thing, but as with most things, my husband and I are stumbling our way through with the help of google searches and youtube! Join us as we continue our adventures in gardening, animal wrangling, home improvement projects and our newest addition of baby Claire!