Try this instead of bean dip! What is a Tapenade? In its simplest form, it’s a chopped olive and olive oil spread. This originates from the south of France, but in California, we might eliminate the capers and anchovies by substituting fresh lemon juice for tanginess instead. This particular version is great for football watching parties and served with crusty beer bread. It’s better using fresh cured olives, not from a can or jar, but if you prefer those, be sure to rinse them really well because they’ll be too salty.
Place this on the side and allow guests to spread as desired on bread, toasted baguettes, crackers. The truth is, it can be used in hundreds of different ways like topping hamburgers, added to omelets, or even as an addition to pasta with a little olive oil. Or, spread on pizza, bake, then top with crumbled cheese such as feta or goat. If you want to make this in advance, store tightly refrigerated until needed.
- ⅓ C Kalamata California Grown Olives, pitted, rinsed well
- ⅔ C Black California Olives, pitted, rinsed well
- 2 Cloves of garlic, peeled
- 2 T Lemon Juice, freshly squeezed
- 2 T Extra virgin olive oil
- ¼ C Flat Parsley leaves
- Place garlic, lemon juice, olive oil, and parsley in a food processor and pulse until garlic is in no more than ¼ inch sized pieces. Add olives and process to desired texture, but, not too smooth, leave some chunks in it. If too thick, add a small amount of more olive oil and process again.
