My neighbor brought a delicious olive tapenade to a party a few weeks ago and I was dying to make it. I adapted her recipe a little because I didn’t have any sun-dried tomatoes. I don’t think you can go wrong with any variations of this recipe!
Green and Black Olive Tapenade
adapted from LiveFit2Day.com
- 1 jar of green olives, drained with pimentos
- 1 jar of kalamata olives, drained with no pits
- 3 cloves of fresh minced garlic
- 3/4 cup of walnuts
- 1/2 cup slivered almonds
- 2 tsp. green or kalamata olive juice
- In a food processor, mince garlic and process nuts.
- Add in olives and process until they are broken down.
- Pulse until a paste is formed.
- Add olive juice or olive oil and continue pulsing until desired consistency is reached.
- Serve with pretzel chips, crackers, veggies.
- Or smear a layer of tapenade on a fresh baguette with a smear of goat cheese.
5 minute appetizer.
