Spread some green olive tapenade on a cracker or bread slice and enjoy. Black olives are great for tapenades, but try using green olives instead.
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You can use any kind of olives you like, we prefer plain ones without any additional oil and flavouring. Grate the Parmesan cheese and drain the olives.
COMBINE olives, pine nuts and grated cheese in the food processor until you've reached a smooth mixture. Use a bit of olive oil for more smoothness. Season with pepper and salt and enjoy on a cracker or slices of bread.
You can also use black olives, they combine well with the addition of a few sun-dried tomatoes. In restaurants, they like to serve it along with aïoli, herb butter and bread while you wait for your food is ready to serve.
Green olive tapenade can be refrigerated in an airtight container for at least 5 days.
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