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Running, Travel, Food & Everything In Between
Disney Saint Lucia Color Me Rad 5K

Easy 5 Ingredient Olive Tapenade (Vegan too)

Ever since I can remember, I’ve loved eating olives.  It’s one of those foods that’s easily found at any gathering.  You know, those black canned olives on what your grandma used to call the pickle tray.

As I got older, my tastes evolved from those canned morsels to a variety of olives, but I still love snacking on them.

I was at my parent’s house the other day and my mother had me try this olive tapenade she whipped together.  It was down right tasty and I easily could have eaten the whole container, but I resisted.  I got the recipe from her and whipped up my own at home.  The best part is that it doesn’t contain anchovies!!!

Why yes, I do hate all forms of seafood.

Here’s the simple recipe for you.

INGREDIENTS

  • 3/4 cup Kalamata Olives
  • 3/4 cup Manzanilla Olives (I used olives with pimentos)
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1 Teaspoon Minced Garlic (Fresh chopped or Jarred)

Place all the ingredients in a food processor, and blend until the consistency you like!

Seriously, that’s it and it tastes amazing.  You can use any proportions of olives if you have a preference of one, like 1 cup Kalamata and only 1/2 Manzanilla. Just as long as you have 1 1/2 cups of olives.   Also, you don’t need a food processor either.  You can just chop up the olives by hand and mix it all together.  I actually like the chunkier consistency of just chopping it myself.

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There are a lot of uses for the tapenade, but I like to just spread it on some flatbread for an afternoon snack.

What’s your favorite snack?

Enjoy Your Adventure,                                                                Samantha

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