I LOVE olives! I did not like green olives until I was pregnant with my son and I always craved them with cottage cheese. I know, it sounds very strange and pregnancy cravings sometimes come out of left field, but I loved it and ate it a lot. Since then, I eat them and all types of olives, all the time, alone and in various recipes.
Last year my brother and his family came out for Easter and I always plan out a menu when we have visitors. I knew they loved olives, as well as tapenade, so when I found Three Olive Tapenade at Former Chef, I knew it would be hit. They loved it and said it was the best tapenade they have ever had! It was amazing on Club crackers and we polished off a large bowl. Since then, I have made it a few more times for my parents and friends, and everyone always enjoys it. My brother came out again this Easter and since they enjoyed the appetizer so much last year, I of course had to make Three Olive Tapenade again and it disappeared in minutes!
With all of this beautiful weather we are having here in Arizona and a lot of get togethers with friends and pool days coming up, I will be making this tapenade many more times. Three Olive Tapenade is delicious, full of amazing flavors, very addictive. and a perfect appetizer for warm weather!
Three Olive Tapenade
- 1 cup kalamata olives pitted
- 1 cup large green olives pitted
- 1 cup California olives pitted
- 1 red bell pepper roasted and cut into 1″ pieces
- 4-5 cloves of garlic
- 1 tbsp parsley loosely chopped
- 1 tbsp basil loosely chopped
- 3 tsp lemon juice
- 2 Tbsp capers
- 5 Tbsp olive oil
Put the olives, capers, garlic and red pepper into a food processor
Pulse in 1 second intervals 10-15 times and scrape down the sides of the bowl
Add the herbs, lemon juice and olive oil and pulse another 10 times or so, stopping in the middle to scrape down the sides of the bowl
In the end, you want the pieces to be 1/8″ to 1/4 ” in size and you want to see all the colors of the olives and peppers