finally got tired of paying big bucks to purchase black
olive tapenade, which I love to use as a simple spread
on whole grain breads, a dash of extra flavor in my tuna
salad, or even a topping for baked potatoes. This recipe
is a snap to make, which makes me wonder what took me
so long to make it myself!
Be sure to use pitted olives and buy a tasty variety of
traditionally processed olives like Kalamata from Greece.
using a food processor, be careful not to overprocess
– the tapenade should retain some texture from the
olives and capers. Experiment with different varieties