Kalamata Olive Tapenade


 Kalamata Olive Tapenade

Bake: None

Prep: 15 min

Serves: 6

 

Turning Kalamata Olives into a tapenade is a fun way to eat them, especially with some bread or crackers.

 

1 clove garlic

1 tablespoon olive oil

1 tablespoon capers

Salt and pepper to taste

2 tablespoons lemon juice

2 cups Kalamata olives, pitted

1 teaspoon dried parsley

2 red tomatoes, chopped (optional)

1 teaspoon dried oregano

 

 

 

Place garlic, capers, lemon juice, parsley, oregano, olive oil, salt and pepper in a food processor and pulse 2 or 3 times until combined. Add olives and pulse again until desired consistency. May add chopped tomatoes as a garnish.

 

 

Tips

  1. Brined olives seem to last forever, at least 2 years if unopened and a bit less (12-18 months) once opened. They really never go bad because they are so good that they are usually eaten.  https://www.epicurious.com/expert-advice/do-olives-go-

https://www.epicurious.com/expert-advice/do-olives-go-bad


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