Olive tapenade is a great spread to serve with crackers for an easy gourmet appetizer or hors d'ouerves. I've come up with this recipe, which uses two kinds of olives, because I think the color combination adds to the dish. This olive tapenade recipe is both vegetarian and vegan, and can be prepared in just a few minutes. You might also want to try this recipe for olive tapenade with sun dried tomatoes, or if you like spicy food, try this version of olive tapenade with peppers and hot sauce.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1/2 cup black olives
- 1/2 cup green olives
- 1 tablespoon capers (optional)
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper, or to taste
Preparation:
If you've got a food processor, you can simply process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be smooth.
If you don't have a food processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well.
Serve with crackers, flatbread, baguette, or slices of a toasted artisan bread.
