Tapenade is a French word meaning chopped or puréed olives. It's typically made as a starter/appetizer dip, served over baguettes or on a cheese plate.
Here's my simple, go to condiment, I love having on hand for unexpected guests or for a quick, flavorful snack on the weekends.
1 cup Mixed Olives
1/4 cup Olive Oil
1 to 2 Garlic Cloves
1/4 of a Lemon Squeezed
Salt/Pepper (to taste)
1/2 Tbsp Capers (optional)
-Add everything to a food processor and pulse in 1 second intervals.
-Open and scrape the sides of the bowl as needed, then pulse again in 1 second intervals until the Olives are 1/8 to 1/4" in size.
-Pour out into a container and use on flat breads, pizzas, pastas, or my favorite way over Hummus.
**Don't have a food processor? No problem just chop everything by hand finely and mix it all together. :)
Here's my quick Sesame Free Hummus (chickpea spread/dip) recipe:
1 can Garbanzo Beans
1/2 Lemon (juiced)
2 Heaping Tbsp Greek Yogurt
1 lg Clove Garlic
2 Tbsp Olive Oil
-Drain the beans and puree all the ingredients until smooth.
-Pour into a bowl or dish then garnish with parsley, paprika, a drizzle more of olive oil, and pine nuts.
**Substitute beans with Cannellini Beans or any beans of choice. (Serves 4)
Combine the two and you end up with a delicious Mediterranean spread of hor d'oeuvres for your next brunch!
**Bonus: It's Gluten Free! :)