TL/DR – Oregano Olive Tapenade. 6 ingredients, small food processor. Magic. Great as an appetizer, pizza sauce alternative, or a sandwich spread.
Olives are salty and kind of bitter, but they also have all of that fat that makes them buttery and gives them a unique texture. Fresh oregano is a natural compliment to olives. This tapenade is great on plain crackers, as a sandwich spread or on a pizza.
Originally, tapenade was made with capers, but many versions have evolved over time. It is worth exploring them. I prefer a simple mixture of pitted green Castelvetrano and Kalamata olives with fresh oregano, garlic, olive oil and pepper.
One of my best kitchen tools is a Cuisinart Mini-Prep Plus food processor, which I highly recommend for smaller recipes like this one. It literally takes 5 minutes to make and it’s a crowd pleaser.
This recipe is fantastic as a replacement for pizza sauce. Try Olive Tapenade Naan Pizzas.
Oregano Olive Tapenade
Ingredients
- 1/2 c pitted green olives, preferably castelvetrano
- 1/2 c pitted kalamata olives
- 1 small clove garlic
- 1 T fresh oregano leaves
- 1 T extra virgin olive oil
- 1/8 t ground black pepper
Directions
- Step 1 Place all ingredients into a small food processor and process until relatively smooth, with no large chunks.
