A few months ago Michael and I had dinner at a local restaurant that brought us fresh bread with a simple olive tapenade as an amuse bouche. It was so good! I remember the tapenade but I don’t remember what I had for dinner.
That tapenade inspired me to look around for recipes to make at home. Michael even bought a giant Costco-sized jar of olives to help encourage me along in my search. Oddly enough, that jar of olives is empty but I still hadn’t presented him with any tapenade.
So before he headed out to buy another of those huge jars I decided I’d go the easy route and ask my friend Rhyanon for her olive tapenade recipe to speed up the process. You know, because Googling a recipe is so incredibly difficult these days!
How good is this particular tapenade? Well, Rhyanon doesn’t even like olives yet she makes this for her hubby and family guests on a regular basis.
Now that I’ve seen how easy it was to make, I’ve told Michael to go get another one of those bigass jars of olives so I can make more whenever the mood strikes me. Now if only he had a food processor at his house.
Easy Olive Tapenade
courtesy of my friend Rhyanon
- 1 375ml jar olives (I used Kalamata)
- 1 tbsp capers
- 1 clove garlic
- 1/4 cup fresh parsley
- 1 tbsp lime juice
- 1/4 cup olive oil
- 1 tbsp raisins or figs
- Process all ingredients together until finely minced.
- Add more olive oil if too dry.
- Serve with fresh bread (sourdough is perfect!), fresh veggies, or good crackers.
- Refrigerate for up to two weeks.
We sat down with this plate and demolished all but a few tablespoons as our light dinner that night. If that’s not a testament to our enjoyment of the recipe, I don’t know what is.