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Black Olive Tapenade

This recipe has become a favorite of my gal-pals and friends for appetizers and potlucks.  Olive Tapenade would be a great appetizer for your New Year’s Gatherings. It is so easy, especially using my favorite dicing tool, the Vidalia Chop Wizard, to make easy work of the dicing, resulting in uniform pieces.

BLACK OLIVE TAPENADE

1 can pitted black (or kalmata) olives, drained
1/4 cup chopped walnuts 
3 tablespoons capers, drained
chopped red bell pepper
3 tablespoons olive oil
1 1/2 teaspoons fresh rosemary leaves, minced
1 teaspoon Italian seasoning
2 cloves garlic, minced
assorted crackers, sliced French baguette

Finely chopped the black olives, walnuts and red peppers. Add olive oil, capers, rosemary, Italian seasoning, and minced garlic; stir together.

Black Olive Tapenade ingredients chopped

Spoon into serving dish.  Garnish with fresh rosemary sprig or sprinkle of diced red pepper. 

Olive Tapenade served on baquette slice

Optional: spread crackers with goat cheese and top with tapenade.

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