Hi it’s Jo-Anna from A Pretty Life back again to share another scrumptious recipe. Today I’ve got a recipe for Olive Tapenade for you! I thought this recipe would be perfect for a wine night in with friends, or as an appetizer for a romantic dinner with your honey this Valentines Day!
This recipe is a fresh and modern take on the classic olive tapenade. But instead of pureeing the olives together I’ve left them chunky. The chunkiness of this tapenade gives it a bold and delicious flavour!
I like to serve this tapenade with baguette slices, and with a platter loaded with cheese and slices of salami as an appetizer or snack on our wine nights with friends!
- 1 cup chopped black olives
- 1 cup chopped green olives (with the pimento)
- 1 cup chopped Kalamata olives
- 1 - 2 tbsp capers
- 1 fresh garlic cloves, minced
- 1 tbsp minced onion
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- juice from half of one lemon
- fresh ground pepper
- 1 - 2 tbsp chopped fresh parsley
- Combine all of the above ingredients.
- Let rest in refrigerator for at least 24 hours.
The great thing about this olive tapenade recipe is that it is simple to make, and it’s so versatile. Not only is it delicious eaten as an appetizer on baguette slices or crackers, you can also toss it with pasta, serve it with roasted chicken or use it as a spread for sandwiches!
I especially love this olive tapenade on sandwiches! Just spread it on a crusty bun, top it with some slices of salami and cheese, a little Dijon mustard and a tomato. Pour yourself a glass of Vintner’s Reserve Chardonnay, and you’ve got an amazing (and fancy, but easy) lunch!
Doesn’t that look SO good?
Enjoy, and have a delicious day!