October 21, 2020
I recently made a tasty olive tapenade for sandwiches. Making simple lunches for my family is usually healthier and more economical. I used this tapenade as a light spread on some Italian style sub sandwiches with ham, salami and cheese. My older son and husband enjoyed it, but my younger son didn’t! Haha, I can hear my grandma saying, “Too bad, eat what get!” I think I’ll try this again with regular black olives as he likes black olives, plus its cheaper than kalamata too! Next time I will also lessen the garlic because it was a little strong and I love garlic!
Olive Tapenade (adapted from allrecipes.com)
- 4 cloves garlic (I’ll use 2 cloves next time)
- 1 C. kalamata olives, pitted
- 2 T. capers
- 2 T. fresh lemon on lime juice
- 2 T. olive oil
- salt and pepper to taste
Order of Operations:
- Put all ingredients in a food processor and pulse until desired consistency. I pulsed 3-4 times for about 5 seconds each.
Note: I used it as a light spread on Italian style sandwiches.
That’s it, only easy!