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Tapenade

  • Prep 5 min
  • Total 10 min
  • Ingredients 4
  • Servings 6

Ingredients

2
cups green olives
3
garlic cloves
3
tablespoons lemon juice
2
tablespoons olive oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

I like to pulse until olives are cut into chunks, some people pulse until they’re smooth.

When I was a little girl, my grandma Presley was the first person I met that cooked like an expert. Every dish she made completely blew me away. She was a southern gal so there were certain etiquettes we followed during and before every meal. We had normal breakfast, lunch and dinner times but she also introduced me to something she called tapas, between meals. She explained that tapas where snacks or finger foods that originated in Spain as part of their social culture. Of course, in my young and impressionable mind, this was fascinating. I loved the idea of making something inspired from such a far away place like Spain! Grandma Presley said that tapas could vary from many different ingredients such as chunks of tuna, cocktail onion, fruits sprinkled with spices, hot meat with meat sauce in a miniature clay dish, shrimp fritters, spicy sausage and cheese… the list goes on and on. One of the easiest to make and my personal favorite is tapenade. Basically it’s a bunch of finely chopped up olives served in a bowl. I like to serve my tapenade with cheese and crackers. You’ll find it’s a perfect tiny snack between meals that’ll keep you going until the next one!

Directions

  • 1 In a food processor add in olives, garlic cloves, lemon juice, and olive oil. Pulse to chop.
  • 2 Place in a bowl and serve with crackers and cheese.

When I was a little girl, my grandma Presley was the first person I met that cooked like an expert. Every dish she made completely blew me away. She was a southern gal so there were certain etiquettes we followed during and before every meal. We had normal breakfast, lunch and dinner times but she also introduced me to something she called tapas, between meals. She explained that tapas where snacks or finger foods that originated in Spain as part of their social culture. Of course, in my young and impressionable mind, this was fascinating. I loved the idea of making something inspired from such a far away place like Spain! Grandma Presley said that tapas could vary from many different ingredients such as chunks of tuna, cocktail onion, fruits sprinkled with spices, hot meat with meat sauce in a miniature clay dish, shrimp fritters, spicy sausage and cheese… the list goes on and on. One of the easiest to make and my personal favorite is tapenade. Basically it’s a bunch of finely chopped up olives served in a bowl. I like to serve my tapenade with cheese and crackers. You’ll find it’s a perfect tiny snack between meals that’ll keep you going until the next one!

Rate and Comment

Nicole Presley Nicole Presley
September 9, 2015

When I was a little girl, my grandma Presley was the first person I met that cooked like an expert. Every dish she made completely blew me away. She was a southern gal so there were certain etiquettes we followed during and before every meal. We had normal breakfast, lunch and dinner times but she also introduced me to something she called tapas, between meals. She explained that tapas where snacks or finger foods that originated in Spain as part of their social culture. Of course, in my young and impressionable mind, this was fascinating. I loved the idea of making something inspired from such a far away place like Spain! Grandma Presley said that tapas could vary from many different ingredients such as chunks of tuna, cocktail onion, fruits sprinkled with spices, hot meat with meat sauce in a miniature clay dish, shrimp fritters, spicy sausage and cheese… the list goes on and on. One of the easiest to make and my personal favorite is tapenade. Basically it’s a bunch of finely chopped up olives served in a bowl. I like to serve my tapenade with cheese and crackers. You’ll find it’s a perfect tiny snack between meals that’ll keep you going until the next one!