Try this Easy kalamata Olive tapenade recipe!
Try this easy Kalamata olive tapenade recipe. The french accompaniment originating in the region of Provence.This is not only easy to make, but the flavors are fantastic!
Kalamata Olive Tapenade also has a long shelf life because the majority of the ingredients are cured or preserved.
Kalamata's are on the salty side but not overly where you feel like your mouth is getting raw from the amount of salt you are consuming.
I love the fact that you can simply put it on a piece of bread and basically make a meal of it. Add a piece of cheese to the bread and it doesn't get much better than that.
Simply pleasures is what good eating is all about and here is the easy olive tapenade recipe , I hope you enjoy it!
Kalamata Olive Tapenade
Kalamata Olive Tapenade
- 2 cups kalamata olives pitted
- 3 tbsp capers
- 2 whole garlic cloves
- 2 anchovy fillets
- 2 tbsp chives, parsley, oregano each chopped
- 3/4 cup olive oil
How to make kalamata olive tapenade
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Place olives, garlic, anchovies, capers, and herbs into a food processor. Puree for 15 seconds and then start adding the oil in a steady stream while the processor is still running. You probably won't need to season the kalamata tapenade because of the saltiness of all the all the ingredients.
