Mary berry Olive Tapenade
Before we left France, Ellie and I spent a few days by ourselves when Marc was on the road. Sadly, I didn’t really feel like cooking, so I made a meal of a whole grain baguette and some olive tapenade I bought at the grocery store. I ended up eating the whole thing – the entire baguette and most of the tapenade. It was so good, I bought it again the next week, and we had it as an apero before dinner.
I figured it would be a cinch to make when I got home. So I made a mental note of the ingredients that were listed on the package, and I made a batch of fresh olive tapenade last week. And guess what, the homemade version is even better than the store-bought stuff.
I served it with pita chips and multigrain crackers, but I was also really pleased with how it tasted with some carrots and cucumbers. Either way, tapenade will be my new go-to appetizer dip from here on out. Happy dipping!
Olive Tapenade
Prep time:
Total time:
Serves: about 2 cups
- 2 cups pitted kalamata olives
- ¼ cup packed parsley leaves
- 1 tablespoon small capers
- 1 large garlic clove (about ½ teaspoon minced)
- ½ teaspoon dried oregano
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- In a food processor, blend all ingredients until texture is grainy and no large pieces remain.
