Wednesday, October 26, 2011

Black Olive Tapenade

I absolutely love Tapenade. It is something I can make ahead of time and adds so much flavor to a sandwhich or Crostini. Simple to make and oh so tasty! You can keep it in a jar in the fridge for a week. Perfect thing to have on hand in the fridge for last minute meals.

1 cup black olives
 ½ roasted red pepper
 ¼ cup romano cheese
 2 garlic cloves
 1 tablespoon agave
 1-2 tablespoon extra virgin olive oil
 2 tablespoons fresh parsley
 1 teaspoon oregano
 3 basil leafs
 Salt and pepper to taste

Put all the ingredients into your food processor
and pulse until it becomes finely chopped.
 Allow it to sit in the refrigerator for 20 minutes before serving. Or store in fridge for up to one week.

This Tapenade goes perfectly with a grilled cheese sandwhich. (on gluten free ciabatta!)

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  1. Yum! This olive tapenade looks fabulous! I made tapenade once and it was too strong because I put too many green olives. I love that you used black olives, basil and cheese. Great combo!! I bet it would be wonderful on top of any sandwich! Mmmmmmm!

  2. I agree with you on the green olives! I hope you get to try this recipe. It was so good that it is gone already.


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