….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.
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! 🙂
A post to share a favorite holiday/anytime munchie recipe: Spicy Honey Almonds.
I included this recipe as part of a Christmas card a couple of years ago and it was a big hit. I’ve stopped sending paper cards now so this is my way of sharing and saving on paper/trees too. 😉
Other recipes in this photo include: Dilly Dip, Spicy Cream Cheese Roll-ups, Homemade Roasted Pumpkin Seeds, Hummus with a Twist. All from Not Just for Vegetarians.
Happy Holidays and Enjoy all the Wonderful Food! 🙂
What is your favorite holiday appetizer/munchie recipe? If possible, please include a link to share!