Simple Black and Green Olive Tapenade
This simple black and green olive tapenade recipe is an easy, savory spread you can make in about five minutes! Serve with crostini or use as a sandwich topping!
- 1 6-oz can black olives
- 1 5.5-oz jar green olives with pimentos
- 1 clove garlic sliced
- 1 tsp dried oregano
- 1 tbsp capers
- 1-2 tbsp olive oil
Add black olives, green olives, garlic, oregano, and capers to a food processor. Pulse until coarsely chopped.
Add 1 tbsp olive oil and pulse again until it has the texture you want, scraping down the sides when necessary. I like it pretty finely chopped, but not a paste. Add an additional 1 tbsp olive oil if desired.
Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of!