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.
►
yield
serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For dip essentials: kalamata tapenade
- PLAN/PURCHASE
-
1 ckalamata olives, pitted and drained
-
1 - 2 clovebaked garlic
-
2 Tbspsmall capers, drained
-
2 Tbspolive oil, extra virgin
-
1 Tbsplemon juice, freshly squeezed
-
2 Tbspparsley leaves
-
1/4 tspwhite pepper, freshly ground
How To Make dip essentials: kalamata tapenade
-
1PREP/PREPARE -
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.
-
3To liven it up, try different types of olives, and spices. Have fun with it.
-
4Gather your ingredients (mise en place).
-
5Add all of the ingredients to a blender.
-
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.
-
7PLATE/PRESENT
-
8Serve with crackers, toast points, or use it to add depth to other dishes (stews, salads). Enjoy.
-
9Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Dip Essentials: Kalamata Tapenade:
ADVERTISEMENT
ADVERTISEMENT