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GREEK OLIVE TAPENADE

This is not a French Tapenade, the anchovies and capers are omitted. This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, bread sticks, and vegetables, and the perfect meze to bring out the best in Ouzo or wine.

Serve 8 to 10

GREEK OLIVE TAPENADE

1 cup of pitted black (Kalamata) or green olives
1 teaspoon sunflower oil
1 teaspoon of Balsamic vinegar or very good wine vinegar
1 clove of garlic, grated

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  •   Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.

  • Serve as a meze with Ouzo or wine. Tapenade can also be used as a seasoning for fish. 

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TIPS

* Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.

* Add 6 anchovies and 1 tbs capers to obtain the French Provencal Tapenade.

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Serving Suggestions:

As a dip with Greek Salad and crusty baguette or crudités.

As part of a Bruschettas tray and decorate with pitted olives.

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