Three Olive Tapenade Recipe

Cooking Directions

• STEP 1.In a food processor, combine the green olives, black olives, and Kalamata olives. Pulse until coarsely chopped.
• STEP 2.Add garlic, capers, lemon juice, and olive oil to the olives. Process until well combined and smooth.
• STEP 3.Taste and adjust the seasoning if needed. If the tapenade is too salty, you can add a squeeze of lemon juice or a drizzle of olive oil to balance the flavors.
• STEP 4.Transfer the tapenade to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Serve the Three Olive Tapenade with toasted bread, crackers, or as a topping for grilled meats and vegetables.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to a week.

Cooking Tips

• You can customize the tapenade by adding herbs like parsley, basil, or thyme for extra flavor.
• If you prefer a chunkier texture, pulse the olives fewer times in the food processor.
• Make sure to taste the tapenade before serving and adjust the seasoning according to your preference.

Storage and Serving

• Refrigerate the tapenade for at least 1 hour before serving to allow the flavors to develop.
• Serve the tapenade with toasted bread, crackers, or as a topping for grilled meats and vegetables.
• Leftover tapenade can be stored in an airtight container in the refrigerator for up to a week.