Delicious black or green Olive tapenade

Olive tapenade is so easy to make and a wonderful delicious spread for crackers or bread or to use in other recipes. Most traditional tapenades are made with black olives but I like to make tapenade out of black or green olives.


Black Olive Tapenade
2 cups pitted Kalamata olives
2 clove garlic, chopped
1 teaspoon capers rinsed and dried
1 teaspoon lemon juice
2 teaspoons olive oil
Combine all ingredients in a food processor or blender. Puree until the olives are a fine spread. I like my black olive tapenade like a fine spread but you can try different constituencies from chopped to pureed.

Green olive Tapenade
2 cups pitted green olives
2 cloves garlic, chopped
1 teaspoon capers, rinsed and dried
1 bay leaf crumbed
1 teaspoon fresh thyme
1 tablespoon chopped parsley
1 teaspoon crushed red pepper
1 teaspoon lemon juice
2 teaspoons olive oil

Combine all ingredients in food processor or blend. Blend to a desired consistency. I like to make the green tapenade more like chopped olives but you can blend either fine or choppy.

Enjoy

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