This easy olive tapenade appetizer tastes great on pita chips, pita bread or French rounds. It is perfect for your next get together!
The first time I made the Olive Tapenade I used my electric Cuisinart Food Processor. Well, I was either not paying attention or didn’t have control of the food processor and the olives looked like mush. OE, operator error. It was not very appealing.
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So I tried the recipe again and this time I used my Cuisinart Prep Express Manual Food Processor. Ok, so it’s manual, and you have to pull the cord a few times, but the olives were chopped just the way I like them. The recipe also calls for lemon juice. You can use either lemon from a bottle or freshly squeezed lemon juice. If you don’t have a lemon squeezer, try this one, it’s a descent inexpensive lemon squeezer.
Easy Olive Tapenade
- 2 Cups Kalamata olives
- 1 Tablespoon Capers
- 2 Teaspoons Garlic paste You can buy this in the vegetable section of your local grocery store
- 1 Tablespoon Lemon juice freshly squeezed
- 1/2 Teaspoon Ground Pepper
- 1/4 Teaspoon Red Pepper flakes Optional
- 1/4 Cup Extra Virgin Olive Oil
- Pita chips, pita bread or french rounds for serving
- Finely chop the olives, capers and garlic together using a manual food processor, or electric food processor pulsing intermittently until the ingredients are combined but not mush.
- Place the mixture in a bowl and add the lemon juice, pepper and red pepper flakes (optional). Mix well with a spoon or spatula. Slowly drizzle the olive oil into the mixture in a continuous drip, stirring to incorporate.
- To serve, place the olive tapenade in a small serving bowl alongside the pita chips, pita bread or french bread rounds
If you’ve tried this, please leave a comment and rating below.