I never used to be an olive person.
Or at least I thought I wasn’t.
I consider myself to be rather adventurous when it comes to trying new food. I’ve had my share of escargot, alligator (which does taste like chicken, no joke), and I even tried a chicken heart once or twice. Why in the world would a little olive scare her, you ask!?
I have no idea.
To this day, I can’t figure it out. But all of that is about to change because I finally gave in and tried some kalamata olives the other day.
Love at first bite, I tell ya!
While kalamata olives can be rather pricey, especially when you consider the price of black or green olives, they make a great ingredient for entertaining. This recipe for olive tapenade makes a great appetizer or a spread for sandwiches.
On this particular day we had a family gathering where we were all munching on sandwiches. I added this to a sandwich made with salami, ham, provolone and roasted red bell peppers. It was so good I didn’t even have time for a picture!
Kalamata Olive Tapenade
- 1 cup kalamata olives
- 1 tblsp capers
- 2 cloves of garlic, finely chopped
- 1-2 tblsp olive oil
- a few basil leaves
- 2 tblsp lemon juice
- pepper to taste
Lightly pulse the olives in a food processor a few times. Add the rest of the ingredients and pulse until there are not any big chunks and the olives are very finely chopped. Serve immediately or store in the refrigerator for later.
If you do not have a food processor you can chop everything by hand. You may be able to use a blender but I have not had a chance to try it so no guarantees!