Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kalamata olive tapenade 🌱. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Place the garlic cloves into a blender or food processor; pulse to mince. This easy and rich Kalamata Olive Tapenade is great to spread over some fresh bread and is a super impressive appetizer for your next get together. All you have to do for this Kalamata Tapenade is place the ingredients in the food processor, press pulse and then drizzle in some olive oil.
Kalamata Olive Tapenade 🌱 is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Kalamata Olive Tapenade 🌱 is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have kalamata olive tapenade 🌱 using 6 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Kalamata Olive Tapenade 🌱:
- Take Kalamata olives
- Get Red wine vinegar
- Take Capers
- Make ready 1 pinch seasalt (be careful as the olives are already salty)
- Make ready 1 pinch dried oregano
- Get 1 splash olive oil (if you’re olives are in oil it may not be needed or you can use a splash from the jar to get your desired consistency)
This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. I've used leftover tapenade as a sauce on pasta, as well. This recipe keeps well and is a favorite at parties.
Instructions to make Kalamata Olive Tapenade 🌱:
- Simply blend the ingredients together. I usually make in small amounts as I prefer it fresh. I use around 3 capers to every five olives a just a pinch of the other ingredients but add to your taste.
Tapenade is a purée of olives, with some other delicious ingredients, originating from the Provencal region of France. It keeps in the fridge for a long time. So once it's made, if I'm craving a bit of olive with dinner, I can scoop a teaspoon of it on top of my serving and not tarnish my husband's supper. Saturday Afternoon Platter - Kalamata Olive Tapenade. A delicious and rich dip or spread.
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