We love Olives in our house and Black Olive Tapenade is a favorite to spread on sandwiches or over crostini with Herbed Goat Cheese Spread. It's wonderful as a light lunch or an easy appetizer for company.
I find the Black Olive Tapenade a little more kid friendly then some of the other version, and the kids enjoy it as much as we do. By using black olives and rinsing the kalamata olives it helps to keep the Tapenade from being bitter. It can be made a day ahead of time and refrigerated to allow the flavors to mingle, making it perfect for holiday entertaining. It pairs deliciously with meat, cheeses, and wine.
Rinse 1 1/2 cups Kalamata Olives under cold water to rinse off any bitter brine.
Add Kalamata Olives, 1 cup Drained Black Olives, 2 Anchovy Filets, 1 cloves Minced Garlic, 2 tablespoons Capers, 2 tablespoons Extra Virgin Olive Oil, 1 tablespoon Lemon Juice, 1/2 tablespoon Chopped Parsley, 1 teaspoon Fresh Thyme Leaves, and 2 whole Basil Leaves.
Pulse until desired texture. As a spread pulse until fairly fine.
Serve as a spread for sandwiches or as part of a gorgeous meat and cheese platter.
Black Olive Tapenade is a favorite at gatherings and an easy appetizer. Our favorite way to enjoy it is on Crostini with Herbed Goat Cheese Spread and then covered with Black Olive Tapenade. Such a delicious treat!