Olive Tapenade

Oh the joy of having friends who are good cooks and willing to share their recipes. This one is very special as it comes from a lifelong friend, what a great way to reflect on friendships by sharing recipes ☺️.

I started enjoying more olive tapenade several years ago when I was exercising some serious Whole30. I would dip almond crackers or veggies in it and feel like I was having quite a treat . So when this recipe was shared with me it was a must try!

This can be served many ways, with crackers, pita chips, or bread, it is especially good on sourdough bread! You can stuff portobello mushrooms with the tapenade, or mix it in with some sauce on pasta, polenta, or gnocchi.

Store the olive tapenade in a covered container in the fridge and it will stay fresh for up to 2 weeks, if it lasts that long 😂.

INSTRUCTIONS -

3/4 pound pitted black olives such as Kalamata or Nicoise, roughly chopped
1 Tbsp capers, chopped
2 anchovy fillets, drained, rinsed, and chopped, or 1 tsp anchovy paste
2 cloves garlic, minced
2 tsp Dijon mustard
5 sprigs fresh thyme, finely chopped
3 Tbsp parsley, chopped
1/4 tsp crushed red pepper (optional)
1/2 lemon, juiced
1 tsp red wine vinegar
1 Tbsp cognac or brandy
1/2 cup good quality extra virgin olive oil

Prepare the ingredients and mix them all together, easy as that!

Enjoy yourself or dazzle your guests!