Basic Mixed Olive Tapenade

5m
Prep Time

0m
Cook Time

5m
Ready In

Recipe: #21347

October 15, 2015

Categories: Lemon, Appetizers, Mediterranean, 5-Minute Prep, Brunch, Game/Sports Day, July 4th, Labor Day, Picnic, Potluck Marinate, High Protein, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, Olives, more

recipe by:
Kchurchill5

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recipe by:
Kchurchill5

"One of my favorite condiments, dips or spreads. I love to put this over toasted baguettes (crostini); my favorite. But, this can be used as a dip; or, as a spread on sandwiches or burgers. I prefer to use a mix of olives; but, you can use your favorites - I love the flavors, that a mix provides."

Original is 6-12 servings

Metric US

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Step by Step Method

Step 1

Note: You can use a food processor for this; but, I don't find it difficult to chop everything up. Both methods work fine.

Step 2

Tapenade ... Add the olives, capers, garlic, parsley, thyme, and lemon zest,to a small bowl; and, mix to combine. Note: some people rinse the capers; I don't - they are a bit salty; but, I don't mind the salt. Personal taste.

Step 3

Dressing ... Then, in a small bowl; add the dijon mustard, lemon juice, olive oil, vinegar, pepper; and, mix whisk until you get a nice thick dressing. I actually like to use a small tupperware container or a small mason jar. Just shake to make the dressing. Easy storage too.

Step 4

Finish ... Add the dressing to the olive mix; then, cover with plastic wrap, and refrigerate for 1-4 hours, until all the flavors develop.

Step 5

Serve and ENJOY! ...Spoon on toasted baguettes and ENJOY! A really nice appetizer; or a nice side to a salad or soup for dinner. This is also a delicious topping on a bowl of potato soup! And, it will last a good 3-4 days in the fridge. And, try it on sandwiches, burgers, along side fresh vegetables; or mixed in with hummus, for a great dip. There are many ways to use this.