Olive and Sundried Tomato Tapenade, a quick and easy appetizer

Everyone should have a couple of foolproof five minute recipes for when unexpected guests drop in, or when they just feel too lazy to cook. These should be recipes that can be made out of things they have on their pantry shelves.

Now I’ll be the first to admit that I’m a bit of an olive snob. I generally turn up my nose at olives from a jar or can. But the first time I tried this recipe I was pleasantly surprised. I wouldn’t have guessed it used canned black olives. Certainly you can spend the extra money and buy a good pitted Kalamata olive for this recipe, but it’s a perfectly acceptable recipe with basic canned ones.


1 can of pitted black olives
1 jar of green Spanish olives with pimento
3 cloves of garlic
1/2 cup of sundried tomatoes packed in oil


Drain the olives. Put everything into a food processor and pulse until finely chopped.

Serve with good crackers or crostini.

Gives about 3 cups of tapenade.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

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