“Olive spread, as part of a mediterranean dejeuner is always a favorite of our guests and we prepare little jars for each to take home with them. Looks so delicious in a brightly colored bowl surrounded by baked crostini. Topping for Bruschetta, thickly layered in a panini, with aoli pasta sauce! "Market" shopping, this is an expensive temptation and is so easily made! This is our version!”
READY IN:
30mins
SERVES:
32
YIELD:
32 1 oz servings
UNITS:
US

Ingredients Nutrition

Directions

  1. pulse the above , adding a BIT of olive oil at each pulse--.
  2. careful NOT to emulsify---pulse in BATCHES to keep texture.
  3. (may chop some of the olives to add more texture).
  4. We sterilize a large pickle jar to store our basic Olive Tapenade for up to 1 mo.
  5. Hope you enjoy my FIRST recipe to Zaar!

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