Olive Tapenade

26 02 2012

Olive tapenade is a great go-to appetizer, with infinite leftover possibilities! Try this herb and citrus twist at your next party!

Olive Tapenade

The following makes 2 cups (compliments of Cuisine at Home):

  • 1 jar or about 9.5 oz kalamata olives, rinsed
  • 1/4 cup chopped onion
  • 2 Tbsp orange juice
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp. minced orange zest
  • 1 garlic clove, minced
  • 2 Tbsp chopped fresh mint, divided
  • 1 Tbsp each chopped fresh basil and oregano, divided
  • 1 orange, cut into segments and diced

Pulse olives, onion, orange juice, oil, zest and garlic in a food processor (you could use a blender or immersion blender) until finely chopped. Transfer dip to a bowl. Stir in 1 Tbsp mint, 1 and 1/2 tsp basil, and 1 and 1/2 tsp oregano. Chill for at least an hour.

To serve, add remaining mint, basil, and oregano; top with diced orange. Serve with toasted baguette slices, pita toasts or fresh veggies.

This Girl’s Tip: I actually didn’t add the remaining herbs at the end because it tasted great without anything additional. The dip will be good for a few days, and because it’s so versatile, you can use leftovers as a spread on sandwiches or a marinade/seasoning for chicken.

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