We love Olives in our house and Black Olive Tapenade is a favorite to spread on sandwiches or over crostini with  Herbed Goat Cheese Spread. It's wonderful as a light lunch or an easy appetizer for company. 

I find the Black Olive Tapenade a little more kid friendly then some of the other version, and the kids enjoy it as much as we do. 

By using black olives and rinsing the kalamata olives it helps to keep the Tapenade from being bitter. 

It can be made a day ahead of time and refrigerated to allow the flavors to mingle, making it perfect for holiday entertaining. It pairs deliciously with meat, cheeses, wine, and is perfect for your next Charcuterie or Cheese Board. 

Here's how to make Black Olive Tapenade.

Rinse 1 1/2 cups Kalamata Olives under cold water to rinse off any bitter brine.

To a food processor add:

• Kalamata Olives
• 1 cup Drained Black Olives
• 2 Anchovy Filets
• 1 cloves Minced Garlic
• 2 tablespoons Capers
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Lemon Juice
• 1/2 tablespoon Chopped Parsley
• 1 teaspoon Fresh Thyme Leaves
• 2 whole Basil Leaves

Pulse until desired texture. As a spread pulse until fairly fine.

Serve as a spread for sandwiches or as part of a gorgeous meat and cheese platter.

Black Olive Tapenade is a favorite at gatherings and an easy appetizer. Our favorite way to enjoy it is  on Crostini with Herbed Goat Cheese Spread and then covered with Black Olive Tapenade. 

Other favorite Appetizer Recipes you might love are:

• Hot Crab Dip
• Hot Seafood Artichoke Dip
• Dill Smoked Salmon Dip
• Smoked Salmon Deviled Eggs 

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French

Yield: 10

Author: Serena Bakes Simply From Scratch

Black Olive Tapenade

Easy Black Olive Tapenade recipe is a delicious appetizer or sandwich spread. A favorite on Charcuterie boards for crackers to go with cheese from Serena Bakes Simply From Scratch.

prep time: 5 Mcook time: total time: 5 M

ingredients:

• 1 1/2 cups Kalamata Olives, Rinsed In Cold Water and Drained
• 1 cup Black Olives, Drained
• 2 whole Anchovy Filets
• 1 clove Garlic, Minced
• 2 tablespoons Capers
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Lemon Juice
• 1/2 tablespoon Parsley, Chopped
• 1 teaspoon Fresh Thyme Leaves
• 2 whole Basil Leaves

instructions:

How to cook Black Olive Tapenade

1. Add all ingredients to a food processor and pulse until finely minced.
2. Use as desired.

Calories
84.33

Fat (grams)
8.60

Sat. Fat (grams)
1.18

Carbs (grams)
2.21

Fiber (grams)
1.07

Net carbs
1.14

Sugar (grams)
0.04

Protein (grams)
0.57

Sodium (milligrams)
294.22

Cholesterol (grams)
0.68

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2016/10/black-olive-tapenade.html

© 2016 Serena Bakes Simply From Scratch

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