Three Olive Tapenade

Three Olive Tapenade

I was going to buy some tapenade at the store for my Grilled Tomatoes Tapenade recipe but after seeing the price for a small container I decided to make it at home. I used a few leftover black olives, some green olives with pimentos, and kalamata olives. I chopped them all up and tossed them with a bit of garlic, balsamic vinegar, and olive oil. This tapenade works perfectly with the above tomato recipe as well as a bruschetta topping.

Three Olive Tapenade:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Allrecipes
 
  • 1/2 cup of kalamata olives
  • 1/2 cup of green olives with pimentos
  • 1/4 cup of black olives
  • 1 clove of garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar

Three Olive Tapenade

Finely chop the olives together with a sharp knife then place into a small bowl. Add the minced garlic, olive oil, and balsamic vinegar to the olives then mix until evenly combined. Cover and marinate in the refrigerator for a couple of hours prior to using.

Side Note: I like my tapenade a bit chunkier but you can also make it smooth and creamy if you use a food processor.

Three Olive Tapenade

 

Click here for a printable version of this recipe – For the Love of Cooking.net

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5 Comments

  1. Thank you for this recipe! FINALLY! Not spending 1/2 of my savings on a jar of tapenade! I’ve always wanted to try some, but the $$ was a little more than a “try it” ingredient. I think I’ll make this instead! Love your site, by the way 🙂

  2. This looks great, Pam. I bet it was delicious on the pasta too!