After enjoying green olive tapenade at a fancy restaurant I looked up a bunch of recipes for tapenade and came up with the following. Use your favorite kind of olives (mine happen to be… ordinary green cocktail olives, but I remove the pimiento for this recipe). The first time I made this I used mixed Greek olives, and it was super good.
1 cup of pitted green olives (or whatever kind of olives is your favorite)
1 tablespoon drained capers (can't be tapenade without capers)
1 large garlic clove, crushed
1-2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon fresh parsley, diced
black pepper to taste
Chop or blend everything except the olive oil in a blender or mini chopper. Once it's nearly chopped to the desired texture, start adding in the olive oil a little at a time to make it a bit smoother in consistency. Makes about a cup, which is usually enough for a party. Serve with crackers or bread.
Calories: about 25 per tablespoon.
Some of the recipes call for a dash of cognac or brandy - I haven't tried this but it could be good.
I haven't but you could try some other fresh herbs: basil, thyme, rosemary, oregano, etc.
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