Receta Olive Tapenade
Olive Tapenade
I just love olive tapenade! And once it’s made, I use it for so many things, like dipping with crackers, baking on a baguette, and topping a hamburger on the grill–I know, sounds yummy right?? Plus, it’s so easy to throw together. I usually don’t use a recipe, so this time I tried to write down what I used so I could share it with you, so here goes…
Olive Tapenade
INGREDIENTS:
- 5.75 ounces manzanilla olives-minced
- 3.8 ounces black olives-minced
- 1/2 a small can pimentos-chopped
- 1 tablespoon roasted garlic-minced
- 1 tablespoon capers-smashed up a bit
- 1 teaspoon dry mustard
- pepper to taste
- 2-3 tablespoons olive oil-or enough to bind it all together
DIRECTIONS:
Mix all ingredients together, let sit in the refrigerator for 1-2 hours to let the tastes meld together and then eat up! See, simple as can be.