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Olivada (Black Olive Tapenade)

Posted On November 27th, 2013 Author Lia Rinaldo

Olivada (Black Olive Tapenade)
Serves Many (how is that for exact portions?), but seriously feel very comfortable that this is more than enough to bring along to a large gathering, it also keeps well in the fridge to use on sandwiches, pasta, anything you can think of and for awhile or about a week.

2 cups of Kalamata olives, pitted
1 cup of Infornate olives (dried olives available at the Italian Market or Pete's Frootique), pitted
1 tbsp dried parsley & 1 tbsp fresh parsley, chopped fine
1 tbsp dried rosemary & 1 tbsp fresh rosemary, chopped fine
1 tbsp dried thyme & 1 tbsp fresh thyme, chopped fine
4 cloves of garlic
Dash of olive oil (not too much- maybe 1-2 tsps)
Fresh ground pepper to taste
1 loaf of crusty french bread
1-2 fresh tomatoes

1. Combine all ingredients in a food processor and blend. Blend until relatively smooth, you still want to see some little chunck of olives and herbs.

2. Serve on a piece of crusty white bread with a slice of fresh tomato. The tomato tends to take the bite out of the saltiness and just balances it all out.

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