Easy Olive Tapenade

I love adding a little ramekin of this easy olive tapenade to cheese boards when entertaining a crowd. It’s great as a topping on pizzas and sandwiches alike, but may favourite way to enjoy it is on a big slice of sourdough toast with cream cheese or brie cheese.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop olives using a manual chopper, or simply by chopping finely with a knife. You may also use a food processor (link), but be sure to use the pulse function. You want this tapenade to be be more of a chopped consistency versus a smooth spread.

Step 2

Once the olives are chopped, mix all of the ingredients together in a bowl and let flavours marinate for at least 30 minutes before using.

Step 3

This olive tapenade be stored in sealed container in fridge for up to a week. When in the fridge, the olive oil can solidify a little so remember to take it out of fridge to let come to room temperature before you need to use it.

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