Kalamata Olive Tapenade Appetizer
We love this easy olive tapenade recipe because it presents well, doesn’t take long, is simple to make, and makes such a tasty appetizer for any pre-dinner soiré. IT’s something different than your average baguette, sliced meat and cheese platter and it’s much less filling before your main coarse. Bonus: It’s delicious with a nice chilled glass of white wine!
You can choose to use any type of olive to make this tapenade recipe. Or you can mix types - they are all delicious. Our favorite version uses only black kalamata olives. We would also add that the sun-dried tomatoes are an optional add / special touch here - that add such a nice array of flavouring to this spread! You can also omit the anchovy fillet if that scares you, but you might be surprised how much it enhances this recipe. Give it a try!
Ingredients
SERVES 4
2 cups pitted black kalamata olives (rinsed in warm water)
1/4 cup marinated sun-dried tomatoes (drained)
1 Tablespoon capers (rinsed)
2 cloves garlic (minced)
1 anchovy fillet
1 Tablespoon fresh basil leaves chopped
1 Tablespoon fresh parsley leaves chopped
1 Tablespoon lemon juice
1/4 cup extra virgin olive oil
Instructions
Add all your ingredients (minus the EVOO) to a food processor or blender of your choosing. Combine everything with a few pulses into it has a nice coarse texture.
Now you can slowly drizzle in your olive oil and keep pulsing until it reaches a texture / consistency your happy with (we all have our preference).
Serve at room temperature on slices of country style bread (or cracker of your choice).