Let’s talk tapenade. I’ve had it served a couple of ways- on bread or crackers as an appetizer or on a Muffuletta. Maybe others have eaten it in different ways- if you have clue me in. Either way, I really like olives thus enjoy tapenade. I made this recipe based on looking at several different versions. I like mine chunky, so that’s how this one is. It’s super quick to put together too.
Here is what you need:
1/2 cup pitted kalamata olives
1/2 cup pitted green olives
1 1/2 teaspoons capers- drained
3-4 sundried tomatoes packed in olive oil- chopped
1 Tablespoon chopped fresh parsley leaves
1/2 teaspoon dried thyme
1 clove garlic- roughly chopped
2 teaspoons red wine vinegar
1 teaspoon freshly squeezed lemon juice
Simply place all the ingredients in a food processor or blender and pulse until you get a chunky spread. If you want a smoother paste just keep pulsing until you get the consistency you want. Serve it as a dip with veggies or crackers (whatever kind you think is acceptable). Also, I shared my Grilled Paleo Muffuletta Sliders recipe that it goes great on.
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