….like I do, you will ♥ this easy tapenade recipe. 🙂
Black Olive Tapenade
1 1/2 C. black olives (I use Kalamata)
1/4-1/2 C. chopped fresh basil (to taste)
1-2 T. fresh rosemary (to taste)
1-2 cloves garlic (to taste)
2 T. fresh lemon juice
Blend in a food processor to a chunky consistency. Allow to cool in the fridge at least an hour to blend flavors. Keeps well in a sealed container or jar, in the fridge for about a week.
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Although I’ve been making an ongoing effort in the past few years to REALLY cut back on sodium in all kinds of foods, olives are still something I splurge on occasionally, in this regard.
I do wish they used less salt when curing them though. I have yet to taste any olives that weren’t extremely salty. And as I’ve cut down on salt, everything tastes saltier too.
But when it comes to this tapenade, a little goes a long way.
I like to spread it on crackers, wraps or in a sandwich. Yummmm! 🙂
Happy Snacking!
VEGGIES, YARNS & TAILS 
Oooohhh! With fresh basil and rosemary? Sounds divine! 😀
I love black olives and most of my family does too. We have to have some on hand for all our family and holiday dinners, but never have seen a recipe before using them this way. They are always good with crackers and cheese, in salads and used in appetizers, so this sounds like a way to combine them with new flavors. 🙂
Yum I love Black olive, I gotta get a food processor…you know if ever you feel like a huge challenge, write a book about how to lose weight that’s simple because I need to lose weight. And I can’t eat whole wheat anymore…or dairy or veggies unless I take lacteeze or beanos or else major packages of Immodium and I want my vegs back oh lord. I guess maybe I can find something from previous posts
Yum. Sometimes I mix up different olives, add some hot pepper flakes and orange zest too. Wish I had some right now even though it’s only 7:47 a.m.
I buy a brand of black olives called Tramer (don’t know if they are available where you are) and they have much lower levels of salt than usual.