black olive tapenade
Tapas are wonderful and they don't get any better than this simple treat. There are a lot of bold flavor in this tasty dip. Serve with your favorite; breads, crisps, crackers or raw vegetables for a tasty snack. The dip is so versatile it can also be added into condiments, soups, salads, sandwiches, casseroles, stews and vegetable dishes to give them a lift. Perfect paired with wines like Cabernet Sauvignon, Merlot or Syrah.
No Image
prep time
15 Min
cook time
method
No-Cook or Other
yield
8 oz
Ingredients
- 20 black olives, pitted and coarsely chopped
- 1 tablespoon capers, rinsed, dried and chopped
- 1 small garlic clove, minced
- 1 1/2 teaspoons fresh lemon juice
- 3 teaspoons extra virgin olive oil
- 1/2 - 1 teaspoons anchovy paste
- 1/4 teaspoon fresh ground black pepper
How To Make black olive tapenade
-
Step 1Mix all the ingredients together in a small bowl. I put the olive tapenade in a small jar in the fridge, until I am ready to use it. It will last for about two weeks, covered in the fridge.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Appetizers
Keyword:
#Spain
Ingredient:
Fruit
Method:
No-Cook or Other
Culture:
Spanish
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