Monday, July 25, 2016

Olive Tapenade

Tapenade is usually my go-to when I need to bring a snack to book club, or a potluck.
It's vegan, gluten, and dairy free... it's also inexpensive and tasty.
If you want to go for a really decadent version, get 1 lb of olives from Whole Foods olive bar.  Otherwise...

Olive Tapenade
1 can black olives
1 can/jar manzanilla olives
1 tbsp olive oil
Juice of 1 lemon
2 cloves garlic
crushed red pepper flakes

In a food processor -chop all olives into itty bitty pieces (or until they are a paste if you prefer)
Scrape into a bowl and add other ingredients
Mix well
Refrigerate a few hours or more
Keeps for several days in fridge
Serve with pita wedges, bread, rice crackers--whatever!

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