Wednesday, 10 August 2011

• Three Olive Tapenade

  This is a guest post from For The Love of Cooking.
  

  
  I was going to buy some tapenade at the store for my Grilled Tomatoes Tapenade recipe but after seeing the price for a small container I decided to make it at home. I used a few leftover black olives, some green olives with pimentos, and kalamata olives. I chopped them all up and tossed them with a bit of garlic, balsamic vinegar, and olive oil. This tapenade works perfectly with the above tomato recipe as well as a bruschetta topping.

  
  

  
  Three Olive Tapenade:
  
  

  Adapted recipe and photos by For the Love of Cooking.net

  Original recipe by Allrecipes

  • 1/2 cup of kalamata olives
  • 1/2 cup of green olives with pimentos
  • 1/4 cup of black olives
  • 1 clove of garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar

  

  
  Finely chop the olives together with a sharp knife then place into a small bowl. Add the minced garlic, olive oil, and balsamic vinegar to the olives then mix until evenly combined. Cover and marinate in the refrigerator for a couple of hours prior to using.
  
  

  Side Note: I like my tapenade a bit chunkier but you can also make it smooth and creamy if you use a food processor.

  
  

  

  
  Click here for a printable version of this recipe - For the Love of Cooking.net

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