Simple Tapenade
Ingredients
1 cup Greek olives, minced (preferably kalmata, but a mix of black olives works)
1 shallot, minced
2 cloves garlic, minced
1 tablespoon fresh oregano, minced
2 tablespoons fresh parsley, minced
1 teaspoon crushed red pepper flakes (optional)
2-3 tablespoons extra virgin olive oil
The ultimate olive preparation that can be used with any course of any meal!
Directions
Combine all ingredients, or mince together in a food processor. You want texture, so don’t puree to a paste.
Cover and refrigerate at least 1 hour to bring the flavours together.
Serve.
Additional Notes
It works as a dip for crackers and crudite. It can accompany a light vinaigrette on top of a salad for an extra burst of flavour. It can be mixed in with wilted greens for something different. And its wonderful when topping a piece of fish or meat. And it is absolutely incredible when spread on a sandwich. It is tapenade and it’s the most versatile use of olives around. You may have to learn to make it, but you won’t need to learn to love it.
