Easy Olive Tapenade
posted by anniebakes on November 17, 2010
3 comments »
3 comments » 
Need a quick appetizer to take to a friend’s?? Try this one on for size–it’s best when it sits for a while before eating, but it’s not necessary…
Easy Olive Tapenade
1 small can sliced black olives-chopped
1 cup green olives-chopped
2 galric cloves-minced small
1 teaspoon dry mustard
1/2 teaspoon pepper
2 tablespoons olive oil
DIRECTIONS:
Mix all of the ingredients together, cover with Saran and refrigerate for at least 1 hour. Then use as a dip, a sandwich spread, on bruschetta toast with tomatoes or just eat it by the spoonful.
**Wait until you taste it before you add salt, the olives are plenty salty in themselves
posted in appetizers
So I've always wanted to know how to make olive tapenade, but I never remember to look up a recipe when I'm surfing the internet. Thanks for reminding me of how much I want to make this!
Sounds delicious! I'll take some with a bag of Sun Chips please!!
This is one for my husband for sure! He adores olives!