All olive tapenade is a great condiment for sandwiches good on pasta or even with crackers. Most olive tapenade is made from Kalamata olives, but I enjoy a mix of olives. For this particular patch I am using spanish also known as manzanilla with pimientos, picholine, kalamata, and ponentine olives. The long part of this process is pitting the olives. Having a food processor or an immersion blender helps a lot too!
Ingredients:
• 20 to 25 olives depending of size
• 2 tsp capers
• 1 tbsp lemon juice
• 1 tbsp olive oil
Directions:
Pit all olives and toss in the food processor chop until they are small pieces. Then put the rest of the ingredients into the food processor and chop again until fine. Place in an air proof container, it will keep for up to a week! Super easy and tastes great!
just olives everything (after the olives are chopped)
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