Deb's Tapenade is a delicious and versatile olive spread that can be used as a dip, a spread for sandwiches or bruschetta, or as a flavorful addition to pasta dishes. Made with a combination of olives, garlic, capers, and herbs, this tapenade is bursting with flavor and is sure to be a hit at your next gathering. It is quick and easy to prepare, requiring just a few simple steps and minimal ingredients. Give this recipe a try and elevate your appetizers and meals with the savory taste of Deb's Tapenade.
Ingredients
- 2 cups pitted Kalamata olives
- 1/2 cup pitted green olives
- 3 cloves garlic
- 2 tablespoons capers
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
Directions
- Place the Kalamata olives, green olives, garlic cloves, capers, parsley leaves, and basil leaves in a food processor.
- Pulse the ingredients for a few seconds until they are coarsely chopped. Be careful not to over-process - you want a chunky texture.
- Add the fresh lemon juice and extra-virgin olive oil to the mixture in the food processor.
- Pulse again for a few more seconds until well combined and the ingredients are finely chopped.
- Transfer the tapenade to a bowl and let it sit for about 10 minutes to allow the flavors to meld together.
- Serve the tapenade as a dip with crackers or bread, spread it on sandwiches or bruschetta, or use it as a topping for pasta dishes.
- Store any leftover tapenade in an airtight container in the refrigerator for up to one week.
