It doesn’t get easier than this olive spread that goes with any bread from challah to sourdough.
If your family is like mine, you want a variety of dips that are not mayo-based. This olive tapenade has just four ingredients and none of them is mayonnaise!
Olive Tapenade
Ingredients
- 1 can or jar of green olives
- 1 can of black olives
- 3 fresh garlic cloves or frozen cubes
- 2 Tbsp olive oil, approximately
Instructions
- Combine olives and garlic in a food processor. While processing, slowly add olive oil just until the tapenade comes together. You can leave the pieces chunkier if you prefer it that way. Stop and scrape the sides once or twice.
Freezes well.
So if you only have access to really Israeli brands, would you do two cans of green olives?
yes. We’ve done that and it works well.
This was definitely easy to make but I think its the first BCP recipe I tried and wasn’t satisfied with the end result. It tasted like green olives from the can, unexciting.
I’ve been using your Olivae salad recipe as olive tapenade instead of this. It’s called olive salad on your site but it’s a tapenade as well. It’s the one with parsley and red pepper in it, and does not taste like plain Olives. It’s a wonderful addition to our shabbos meal.