Easy Olive Tapenade

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

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3 Responses to “Easy Olive Tapenade”

  1. 1
    jennaseverythingblog — November 17, 2010 @ 8:31 pm

    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!

  2. 2
    Mary at Deep South Dish — November 18, 2010 @ 6:43 am

    Sounds delicious! I'll take some with a bag of Sun Chips please!! :)

  3. 3
    Julie M. — November 18, 2010 @ 12:16 pm

    This is one for my husband for sure! He adores olives!

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