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Annie’s Homemade Olive Tapenade

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Level: Easy

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Description

This olive tapenade is a delicious appetizer when served on crackers with cream cheese or with thin slices of smoked gouda. Every time I’ve served this tapenade, I am asked for the recipe. It also makes a great dressing for muffalettas.

Ingredients

  • 2 cans Large Pitted Black Olives, 6 Ounce Cans
  • 1 jar Pitted Green Olives Queen Size, 21 Ounce Jar
  • 1 jar Giardiniera (Garden Mix-pickled Cauliflower, Onions, Carrots, Etc), 32 Ounce Jar
  • ½ cups Olive Oil
  • Hot Sauce

Preparation

Drain black olives, reserving liquid from one can. Drain and rinse green olives. Drain giardiniera. Add each of these to food processor bowl and pulse until mix is small chop size. Then, put the mix back into your empty giardiniera and olive jars.

Mix about 1/2 cup reserved black olive juice with 1/2 cup olive oil. Add hot sauce drops to taste. Pour over olive mix in jars just until covered. Refrigerate. This gets better as it ages, but is ready to eat immediately.

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