Olive Tapenade

I am crazy for olives. It’s an easy snack, it’s satisfying, and it’s good for you. I really enjoy making this spread because it’s simple and cheap to make. It’s a great last minute appetizer to whip together when you are crunched for time. You can serve this with crackers or on a toasted baguette. A typical tapenade is made with anchovies, but I am not a fan so I make mine without. The flavors are strong in this spread so make sure you and your guests are olive fans!!! If you happen to have any left over I love spreading this on my sandwich or a chicken breast for added flavor. I will toss out one disclaimer though…. the appearance can be deceiving if you have never seen or tasted tapenade, so if your a tapenade virgin don’t be afraid!

Ingredients:

• 2 cups of assorted olives ( I used black olives, green olives, and kalamata olives)
• 1/4 cup of chopped parsley
• Juice of half a lemon
• 3 Tbls of olive oil
• 1/4 tsp of dried oregano
• 4 cloves of garlic

Directions: