I was going to buy some tapenade at the store for my Grilled Tomatoes Tapenade recipe but after seeing the price for a small container I decided to make it at home. I used a few leftover black olives, some green olives with pimentos, and kalamata olives. I chopped them all up and tossed them with a bit of garlic, balsamic vinegar, and olive oil. This tapenade works perfectly with the above tomato recipe as well as a bruschetta topping.Three Olive Tapenade: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Allrecipes
- 1/2 cup of kalamata olives
- 1/2 cup of green olives with pimentos
- 1/4 cup of black olives
- 1 clove of garlic, minced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
Finely chop the olives together with a sharp knife then place into a small bowl. Add the minced garlic, olive oil, and balsamic vinegar to the olives then mix until evenly combined. Cover and marinate in the refrigerator for a couple of hours prior to using.
Side Note: I like my tapenade a bit chunkier but you can also make it smooth and creamy if you use a food processor.
Click here for a printable version of this recipe – For the Love of Cooking.net