It couldn’t be easier to make the popular Mediterranean olive spread, tapenade (at least in these modern days of food processors). You can use any type of olive, from mild to pungent; black, green or a mix.

Here’s a recipe for green olive tapenade (pronounced TAH-pen-odd), often served with with crusty bread. It has a lovely balance of tangy green olive, subtle garlic, thyme and briny flavors that keep you coming back for more.

And it’s just great with cocktails, wine and beer.

This recipe is courtesy Pompeian, which uses their Classic Pure Olive Oil in the recipe.

Here’s a recipe for black olive tapenade.
 
 
RECIPE: GREEN OLIVE TAPENADE

Ingredients

1. PULSE olives, garlic and thyme together in a food processor until roughly chopped. With machine running….

2. DRIZZLE in olive oil until a thick paste forms.

3. SERVE with baguette slices, toast or crudités.

 
We often bring tapenade as a house gift, so make a double batch.