Olive tapenade

Here’s something else that will taste great on those flax crackers or focaccia bread. If you look for olive tapenade at the grocery store, it will be incredibly expensive to buy one little jar. It only take a few minutes to make and tastes great, so DIY! I found this recipe online somewhere, don’t remember where so apologies to the creator. :-)


* 20 pitted Kalamata olives, coarsely chopped
* 1 Tbsp rinsed, drained, and chopped capers
* 1 tsp fresh lemon juice
* 2 tsp olive oil
* 1/2 tsp anchovy paste (optional)
* Fresh cracked black pepper

Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

Use as a spread for sandwiches like panini and muffaletta or as a condiment. You can add different kinds of olives and some chopped up roasted red peppers, some garlic or sun-dried tomatoes. Be creative!

Yield: about 1 cup



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