I have a group of friends that get together often and sometimes it’s a last minute cocktail party or dinner. I try to keep things on hand that I can make into a quick dip or spread. This olive tapenade is one of those spreads that’s easy to make and can be served with crostini, crackers, or a simple baguette. This is also a great addition to a cheese tray.
8 oz kalamata olives – pitted
1 clove garlic – minced
½ tsp fresh thyme – chopped
1 tbsp fresh sage – chopped
½ cup walnuts – chopped, toasted
1 tbsp whole grain mustard
½ tsp fresh ground pepper
1/8 tsp red pepper flakes
½ cup olive oil
In a food processor, add olives, garlic, thyme, sage, walnuts, mustard, pepper, and red pepper flakes. Pulse until roughly chopped. Add half of olive oil. Pulse mixture and until well mixed. Add remaining olive oil. Pulse until mixture is finely chopped but not smooth.
Need some serving ideas?
Crostini – Slice a thin baguette (not that big o’ French bread you get the mega mart), brush with olive oil and sprinkle with kosher salt & pepper. Bake at 350 degrees for approx. 8 minutes or until lightly browned.
Pita crisps – Use scissors (make that clean scissors) to cut pita into wedges. Brush with olive oil, sprinkle with kosher salt & pepper. Bake at 350 degrees for approx. 8 minutes or until crisp.
Sandwich – Use as an olive spread for a spicy Italian sandwich or a muffaletta.
Pasta salads – Add a couple of tablespoons to warm pasta and combine. Add some diced roasted red pepper, diced tomatoes and fresh basil to finish it off.