Green and Black Olive Tapenade

READY IN: 5mins
Recipe by papergoddess

Tasty Olive paste to spread on crackers or baguettes. From the September 2002 Oprah magazine.

Top Review by Kevlarturtle

YUMMMM! I used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green. I used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar). I probably also cut the olive oil in half. This turned out delicious and seems to be pretty forgiving. Thanks Papergoddess for a great recipe!

Ingredients Nutrition

Directions

  1. Mix all and refrigerate at least 3 hours.
  2. Serve with baguettes or crackers.

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