Hi guys, I hope you all enjoyed this long Labour Day weekend!
Football season is right around the corner now so I wanted to share with you a delicious recipe for Black Olive Tapenade. This spread is the perfect appetizer you need for any party. It comes together in a minute, allowing you to enjoy your guests without spending hours in the kitchen. You can even prepare it ahead, it will last at least one week in your fridge (maybe more but well…I couldn’t tell because it never last longer in my house). If you’re not partying, that’s a perfect snack.
One word about the ingredients. This is the traditional Provencal Black Olive Tapenade recipe (found here), calling for black olives, garlic, anchovies, capers and olive oil. I know what you’re thinking. You hate anchovies. Well, me too. If there’s anchovies in a dish, I simply won’t touch it. But tapenade is a different story. Believe me if I say that you cannot taste the anchovies AT ALL. They just give a really good flavor and bring depth to this spread. Same thing with capers (but I do like capers). So come on, give it a try!
And you know what other appetizer would be perfect with this tapenade? My Tomato and Pesto Covered Mozzarella Skewers!
Can you hear the cicadas from southern France singing? Summer isn’t just over yet!
Cal: 62.3 - Protein: 0.68g - Fat: 6.1g - Carbs:1.7g - Fiber: 0.825g - Sugar: 0g - WW Old Points: 2 pts - Point Plus: 2 pts
- 7 oz pitted black olives
- 1 small garlic clove, minced
- 3 anchovies (=small fillets)
- 8 small capers
- 2 tbsp olive oil, divided
- Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Do not add any salt!
- Process about 15 seconds, scrap down the edges with a spatula and add the other 1 tablespoon olive oil.
- Process again until smooth (about 30 seconds). You should not be able to see any garlic chunks left.
- Serve immediately on toasted bread or store in the fridge, in an airtight glass container.
If you prefer green olives, keep the same ingredients and proportion, just replace black olives with green olives and add 2 large basil leaves. It won't be as smooth as black olive tapenade, but just as good!