olive tapenade by joanna

Name: Olive Tapenade by Joanna
Prep time: 30 min
Yield: 15
Cuisine: Italian
Ingredients: 1 jar(s) roasted red peppers in oil; 2 can(s) black pitted black olives; 1 bottle(s) castel vetrano green pitted olives; 1/2 cup(s) kalamata olives pitted (from the olive bar of the grocery store); 1/4 cup(s) lightly packed fresh flat leaf parsley (no stems); 1 tablespoon(s) capers, drained; 1/4 cup(s) evoo (extra virgin olive oil); 2 - 3 clove(s) fresh garlic; *1 inch - anchovy paste

1 Pinch

Joanna Gotwald

Ravenna, OH

Updated on Feb 26, 2023

I love olives and Olive Tapenade is one of my favorites. I decided to make my own.

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prep time 30 Min

cook time

method No-Cook or Other

yield 15 - 20

Ingredients

1 jar roasted red peppers in oil
2 cans black pitted black olives
1 bottle castel vetrano green pitted olives
1/2 cup kalamata olives pitted (from the olive bar of the grocery store)
1/4 cup lightly packed fresh flat leaf parsley (no stems)
1 tablespoon capers, drained
1/4 cup evoo (extra virgin olive oil)
2 - 3 cloves fresh garlic
*1 inch - anchovy paste

How To Make olive tapenade by joanna

Step 1

In the bowl of a medium to large food processor, put all ingredients, pulse briefly about 10 times, scrape down the sides and pulse another 5 times or until well chopped but NOT PUREED. LEAVE IT CHUNKY!

Step 2

put into a serving bowl or a container and cover tightly. Refrigerate Overnight.
Step 3

Remove from refrigerator 30 minutes before serving. Give it a stir and serve with crostini, pita chips, bread pieces, grilled flat bread or raw veggies.
Step 4

NOTE: Anchovy paste can be found in the Italian food section of most grocery stores.
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!

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