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Basic Mixed Olive Tapenade

Created by Kchurchill5 on October 15, 2015

3/4 pound pitted olives (mixed olives, fine chopped, any mixed or jarred that you like)
3 ounces capers (drained and fine chopped)
2 cloves garlic, grated
1 lemon, juiced and zested (use only 1/2 teaspoon zest)
1 teaspoon Dijon mustard

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.