black olive tapenade
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Tapas are wonderful and they don't get any better than this simple treat. There are a lot of bold flavor in this tasty dip. Serve with your favorite; breads, crisps, crackers or raw vegetables for a tasty snack. The dip is so versatile it can also be added into condiments, soups, salads, sandwiches, casseroles, stews and vegetable dishes to give them a lift. Perfect paired with wines like Cabernet Sauvignon, Merlot or Syrah.
yield
8 oz
prep time
15 Min
method
No-Cook or Other
Ingredients For black olive tapenade
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20black olives, pitted and coarsely chopped
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1 Tbspcapers, rinsed, dried and chopped
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1 smgarlic clove, minced
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1 1/2 tspfresh lemon juice
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3 tspextra virgin olive oil
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1/2 - 1 tspanchovy paste
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1/4 tspfresh ground black pepper
How To Make black olive tapenade
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1Mix all the ingredients together in a small bowl. I put the olive tapenade in a small jar in the fridge, until I am ready to use it. It will last for about two weeks, covered in the fridge.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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