Prep 15 mins
Cook 0 mins
A simple olive tapenade; tapenade is of Provençal origin, often eaten in the south of France as an hors d’œuvre, spread on bread. The phrase "hors d’œuvre" always makes me chuckle, as my maternal grandma literally pronounced it exactly as it looks... "Are we having any Horse Doo Vers?"
- 1⁄2 cup olive, pitted (assorted, cracked green, kalamata, oil-cured)
- 2 garlic cloves, minced
- 2 tomatoes, finely diced (ripe)
- 1⁄8 cup sun-dried tomato packed in oil, drained and chopped
- 1⁄8 cup pine nuts, lightly toasted and chopped
- Pulse olives and garlic in food processor until finely chopped. Stir in tomatoes and pine nuts.
- Serve spread on french bread lightly brushed with olive oil.
First I added only one tomato (roma) and doubled the amount of sun dried tomatoes. Pulsed everything and I have forgotten how quick, easy and delicious tapenade is to prepare. I really need to add it to the menu more often. Used a variety of imported olives including nicoise and I'm sure one or two Greek/Italian olives sneaked in the back door. The tomatoes and various olives including green ones were an added color bonus, too. No salt (the olives were quite salty on their own) and lightly drizzled with extra virgin olive oil for presentation. Recipe was required to prepare this recipe: Cream Cheese & Tapenade Mediterranean Sandwich and read how I showcased the tapenade . Thank you!
Really simple and easy to make. I decided to make my onw sun dried tomoato because I didn't want to buy any. I just took half of a large tomato and baked it in the oven for this recipe. It's a really nice blend of everything, although I did use mainly black and green olives.
This was a wonderful surprise for my family. The first comment was Mmhh.... It was perfect like it is. I did not add any spices or salt.Thanks a lot for sharing. I am sure this will appear on our table, especially during summertime dinners in our garden!