“Tapenade” is just a fancy word for an olive spread. Just use what you have on hand and I have no doubt it will be tasty. This black olive tapenade recipe isn’t the classic one, but it’s pretty tasty – my parents couldn’t get enough of it!
1 cup black olives
½ roasted red pepper
¼ cup asiago cheese
2 garlic cloves
1 tablespoon honey
1-2 tablespoon extra virgin olive oil
1 tablespoon fresh parsley (chopped)
1 teaspoon oregano
2-3 basil leafs
Salt and pepper to taste
Put all the ingredients into your food processor and pulse until it becomes finely chopped, almost like a paste. Allow it to sit in the refrigerator for 20 minutes before serving
Serve over bread, pita, etc.
Enjoy!
2 comments
Joel Dsouza says:
Jun 30, 2013
Would definitely try this out for my next party. How many cups do you think this yields?
Stephen says:
Jul 1, 2013
To be honest, I’ve never measured. But I’d guess a little over a cup.