Olive Tapenade (for Bruschetta)

This is one of my favorite go-to recipes for appetizers. I had this years ago in a restaurant and it was so tasty I wrote down everything I could identify and have made it ever since.  I’ve even had numerous guests who at first said “oh I don’t care for olives” but trusting enough in my culinary skills to try it and viola! Everyone loves it – not a crumb left at the end of the party.  And this is actually better if you make it ahead – 24 hours minimum or even better a few days.  I serve this atop little slices of baguette, first drizzling a bit of extra virgin olive oil on the slices, giving them a few minutes in a 350 degree oven, then adding a spoon of the tapenade on each slice, then back for 5-10 minutes. I’m making this today for a party on Saturday so thought I’d share it with my followers.

Olive Tapenade 

Weight Watchers Smart Points 1 (serving size 1/2 tablespoon)

  • 1 5.75 oz jar green olives with pimento
  • 1 6 oz can black olives (any size)
  • 3 large garlic cloves
  • 1 T oregano
  • 1 t coarse black pepper
  • 1/3 c extra virgin olive oil

Finely chop both kinds of olives and garlic cloves.  I use a hand-chopper (Pampered Chef) to achieve a very fine texture.  Stir olives and garlic together.  Add oregano and black pepper to olive mix, stir to blend.  Add the olive oil and give a final stir.  Place in a covered container to refrigerate for 24 hours or longer.

Note from Spence’s Girl:  If you have more tapenade than bread, this is excellent tossed into a pasta sauce or used as the olive salad component of a muffalletta sandwich!

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