Published on July 16th, 2013 | by Rachel Budke2
First off, since this is an olive post, I have to share a little something with you because it makes me laugh so much. There’s a little poem book that my twin sister wrote when we were 6 or 7 years old. They were working on rhyming in school, I think, and this was her result…
Frog on a log.
Dog on a log.
I don’t like olives.
Ha! I don’t know if I’m the only one who finds that hilarious or not, but it’s just so stinkin’ cute so I had to share it. I’m glad we both decided we liked olives as we got older :)
To make this olive tapenade, I roughly chopped the olives using a knife. I wanted to make it a little bit more rustic, and was happy with the outcome. However, if you want it to be smoother, feel free to pulse the ingredients in your food processor. Also, feel free to mix and match different kinds of olives. This recipe uses Kalamata olives.
- 1 cup pitted Kalamata olives
- 2 cloves garlic, minced
- 3 basil leaves, finely chopped
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons extra-virgin olive oil
- Roughly chop the olives.
- Combine all ingredients into a medium sized bowl, stirring until combined.
Serve your tapenade with bread, stir it into pasta, use it as a sauce on pizza, or stir it into bread dough. The possibilities are endless!