Black Olive Tapenade


Last year at one of our sorority meetings, we did an appetizer recipe swap.  Everybody made an appetizer and brought along enough copies of the recipe to share with all of the members.  I walked away with a full belly and a folder full of new recipes to try.

Fast forward to present day.  We spent Thanksgiving dinner with my family, so to see Joel's family too, we invited his parents, aunt, uncle, and cousins over in the evening for drinks.  I wanted some food to nibble on, but given the feast that everybody had eaten earlier in the day, I kept it light and easy.  I bought some hummus, cut up some smoked Gouda, and made tapenade to serve with crackers.  I used a recipe that was in my appetizer folder from the sorority meeting over a year ago, submitted by a member named Rita.  She wrote that the recipe was inspired by Bobby Flay and Rachel Ray.  This was pretty good (except for the random pit that was still in one of the olives that almost broke Joel's tooth)!

1 1/2 cups Black Olives (I used pitted kalamata olives)
3 tablespoons Capers, drained (I omitted since we don't like the saltiness of them)
1-2 Garlic Cloves, minced
1/4 cup Fresh Parsley
1/4 cup Olive Oil

Place the olives, capers, garlic, and parsley into the bowl of a food processor.  Slowly add oil and pulse to a coarse texture.  Add salt and pepper, to taste.  Store, tightly covered, in the fridge, for up to 2 weeks.  Serve at room temperature with bread or crackers.  Another suggestion for use: use as a sandwich spread or mixed with hot pasta.