Easy Olive Tapenade
Easy Olive Tapenade
Brie Thompson
6
10 minutes
0 minutes
Olive tapenade is my kind of snack: salty, briny, and garlicky, with almost no work. A splash of Dark Balsamic Vinegar of Modena rounds out the olives and capers with a little sweet tang, and a few pulses in the food processor do the rest. Pile this Easy Olive Tapenade on a crusty baguette or set it out with crackers and veggies, and watch it disappear.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 cup Mixed Olives, pitted
- 1 Garlic Clove
- 2 Tbsp Capers
- 2 Tbsp Fresh Parsley
- 1 Tbsp Dark Balsamic Vinegar of Modena
- 2 Tbsp Extra Virgin Olive Oil
- Rainbow Sea Salt, ground to taste
- Rainbow Pepper, ground to taste
- Fresh Parsley, chopped, to garnish
Directions
- Combine olives, garlic, capers, parsley, Dark Balsamic Vinegar of Modena, and Extra Virgin Olive Oil in a food processor. Pulse until a roughly chopped paste forms.
- Season to taste with Rainbow Sea Salt and Rainbow Pepper. Garnish with parsley. Serve immediately with crusty baguette slices, veggies, or artisan crackers.