dip essentials: kalamata tapenade
Tapenades come in a ton of different varieties. I know because I weighed them, and they actually came out to one ton. This is my favorite variation on one where the main ingredient is Kalamata olives. Tangy, with a bit of a bite, this is the perfect thing to serve on crackers or toast points. Add a bottle of two of chardonnay, and you have the makings for a great get-together. So, you ready… Let’s get into the kitchen.
prep time
10 Min
cook time
method
No-Cook or Other
yield
Several
Ingredients
- PLAN/PURCHASE
- 1 cup kalamata olives, pitted and drained
- 1 - 2 cloves baked garlic
- 2 tablespoons small capers, drained
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons parsley leaves
- 1/4 teaspoon white pepper, freshly ground
How To Make dip essentials: kalamata tapenade
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Step 1PREP/PREPARE -
Step 2I love using this as a dip for bread, or pita chips. In my main photo, I used it on toast rounds with bacon, and feta cheese. So yummy.
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Step 3To liven it up, try different types of olives, and spices. Have fun with it.
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Step 4Gather your ingredients (mise en place).
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Step 5Add all of the ingredients to a blender.
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Step 6Blend until you have small bits, but do not go so far, as to turn it into mush. We want a tapenade; not baby food.
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Step 7PLATE/PRESENT
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Step 8Serve with crackers, toast points, or use it to add depth to other dishes (stews, salads). Enjoy.
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Step 9Keep the faith, and keep cooking.
- 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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