I never used to like olives. I don't know what happened, but now I absolutely love them! A few years ago, Joel and I went to a small informal wine tasting at a local wine shop and a few tables had snacks to go along with the wine. One table had tapenade and I remember it being delicious. The guy told me how he made it and it seemed simple so I don't know why I wated a few years to try and make it myself.
After the issue with the sour cream being moldy the other day in the fridge, I decided that I better try to use some of the stuff up so it doesn't become forgotten about and suffer the same furry fate. I had about half a jar of Kalamata Olives in the back of the fridge. I bought some melba toasts so I figured, why not try some tapenade. This recipe is kind of a compilation of a few basic recipes that I found when I googled "tapenade recipe." I left out the capers and anchovy filets that I saw on a few of the recipes because I don't like either of them. This recipe made about 1/4 cup of tapenade. I scaled it down based on what I actually had.
1/2 jar Kalamata Olives, pitted
1 Garlic Clove
Splash of Lemon Juice
Splash of Olive Oil
Chop the olives and garlic in a food processor. Add a splash of olive oil and lemon juice and stir. Serve on crackers or bagel chips.