Olives are one of those things I don't like unless they are in something or on top of something like a Greek salad. These were close to getting tossed this week, however I know they were expensive and I remembered we just had a tapenade at restaurant and I thought maybe this idea could use them up...finally!
- 1-1.25 cups pitted Kalamata olives, can be a mix
- 2 TBLS Capers
- 2 TBLS garlic, or 2-3 cloves
- Generous shakes of dried Parsley
- 2 TBLS Lemon juice
- 2 TBLS Olive oil
Chill for a few hours or overnight, great on crackers served with cream cheese or goat cheese. You can salt and pepper to taste but I would hold off on the salt until the flavors have time to blend. I found the brine from the olives and capers made this salty enough. With my olives it was a bit on the bitter side, you can cut this by using different olives like green.
I actually made a double batch for snacking on the weekend, this would be a wonderful appetizer as it is easy to serve. BTW, I still have enough olives to make at least one maybe two more batches, I really think it is the never ending bottle of olives.