family secrets – the famous tapenade

often when i’m going to a dinner party or even just having a few friends over for a drink, i get a request to make “that olive stuff.” i’ll offer to make several other appetizers or dinner, drinks or snacks, but most people will say that anything else is fine too, as long as plenty of the “olive stuff” is also present.

this infamous appetizer was created by my dear mother, who also makes it often for friends, parties, and has even made it for 300 for several wedding receptions (hi mom – thanks for letting me steal this!). it’s turned into something of a holiday tradition at my house, and is something i always look forward to having with turkey and potatoes, sandwiches, or on its own.

normally this is not a recipe i would want to share – it’s a nice way to ensure that people want to come eat at my house, and that i’ll constantly be invited to dinner parties (just kidding…sort of). but everyone i’ve ever given this to insists that it’s a lot better when i make it, so of course when my mom makes it, it’s the best.

this recipe is incredibly easy and inexpensive, and can be changed easily if you’d like it thicker or thinner. it’s best when it’s had several hours to marinate, so it’s a snap to make ahead of time.

you will need:
1 cup pimento-stuffed green olives, drained
1 cup pitted black olives, drained
2 cloves crushed garlic
2 tbps fresh chopped parsley
1/2 cup olive oil
1 tbsp lemon juice
1 tbsp white wine vinegar
salt and pepper to taste
chop the olives coarsely, or just pop into a food processor for several good pulses.

 

place into a bowl. 

 

add the rest of the ingredients, mix well, and allow to marinate for at least two hours in the refrigerator.

 

this is really delicious when served with goat cheese on top of sliced baguette, but it’s also great with pita chips. also try thinning it out by adding extra olive oil and using to dress pasta. enjoy!
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2 thoughts on “family secrets – the famous tapenade

  1. >Well my dear, you are the one who named it "tapenade"…and yes, everyone here still calls it "the olive stuff" too! Love the photos and you!

  2. Pingback: the first thanksgiving | ginger-snapped

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