Black olive tapenade

With Super Bowl coming up this Sunday, this was a great selection for our CTBF group.

It was so simple and easy to make,  goes well  with just about any chip/cracker, or even cut up veggies.

I chose a combination of Niçoise olives and canned black olives.  Both of these were pitted making the whole job so much easier.

I did find it to be a bit salty, but delicious all the same.   I rinsed the capers as David suggests, but I think possibly it was the anchovies that added the additional salt.

Maybe after the ingredients blend for another day, the flavors will be less salty.

Unfortunately, I am having problems transferring my photos from my camera to the I-mac and I cannot bring them up to post.

That said, this was one delicious tapenade and a recipe I will keep.

6 thoughts on “Black olive tapenade

  1. I found this very salty immediately after mixing it together, but it seemed to mellow by the next day. Perfect appetizer for the super bowl or anything, really. Glad you enjoyed it too.


  2. I was okay with the salt, actually, though I do like me some salt so take that for what it’s worth. Interestingly, I didn’t rinse the capers, but did rinse the Kalamata olives I used. I’m glad to see that others say it mellows.That combo of olives sounds super tasty and what a boon to not have to pit them!


  3. Glad the tapenade was tasty and suspect that it mellowed out for you, Ro, like the other CTBF gals said. The Super Bowl was great, wasn’t it. I haven’t watched football the entire season but did watch that game. I was rooting for the Eagles just because.


  4. I’ll be sure to make this one 24 hours before I need it – I’ve got most of the ingredients, but I haven’t gotten around to making it yet. I’m glad it was a hit at your Super Bowl party!


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