Olive TapenadeAngie McGowan
A few weeks ago when I was on the phone with my mother-in-law, I mentioned to her that my son had a new found love for olives. I explained to her that his love for olives was on the verge of an addiction. Every time he spots them in the cupboard, he asks for them. She thought it was both hilarious and precious that her sweet, little grandbaby had inherited her same love for olives. So a few days later a package arrived for my son from Grandma. He raced to open it, and there in the box was a big assortment of all types of fancy olives. Of course, he didn’t care about how fancy they were, all he saw was lots of jars and cans with pictures of olives on them. And right in the middle was a big bag of hot wheels cars. Grandmas sure know how to spoil the little ones.
So with one of his jars of olives, I made us all this simple olive tapenade. And even though I added a little anchovy paste, my son loved it. I added a little fresh oregano from my herb pot in the courtyard. I love the strong flavor of it in the tapanade. Feel free to add basil or flat leaf parsley instead though.
Olive Tapenade Recipe
1 – 12 oz jar Kalamata olives
2 teaspoons capers
3 cloves garlic, grated
1 tablespoon fresh chopped oregano
the juice of 1 lemon
1 teaspoon anchovy paste (optional)
1. All all ingredients to food processor and pulse until roughly chopped.
2. Serve with bread or crackers.