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Recipe Thursday-Green Olive Tapenade

Posted on November 3rd, 2011 | Posted in Appetizer, Recipes

Accidents happen to the best of us. A few days ago a gallon of manzanilla olives got dropped, which resulted in the lid popping off. Since the container was damaged Hometown was “stuck” with a one gallon container of olives. Therefore, I was challenged by the warehouse staff to make something delicious with the olives. The creation that I came up with was a Green Olive Tapenade. I did not want to take away from the flavor of the olives by cooking them in a recipe so I chose a recipe that used the ingredients in the raw state. The tapenade was served with crackers and toasted baguette slices. I would also recommend serving the spread on a turkey or ham sandwich.

Green Olive Tapenade

Yield 1 cup


1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well (990409)
1 tablespoon drained capers (990420)
1 large garlic clove, minced (991057)
1 teaspoon fresh lemon juice (990323)
1/4 cup olive oil (preferably extra-virgin) (992059)
1 tablespoon chopped fresh cilantro or other fresh herb of your choice
assorted crackers (CWPR380)
toasted baguette slices


    Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)

    Serve tapenade with crackers and toasted baguette slices.

    Recipe from epicurious.com

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