How to Make Easy and Inexpensive Olive Tapenade

Olive Tapenade on toasted French Bread

Olive tapenade is a savory condiment that can be made at home at a fraction of the cost of the packaged kind. It's most common use is in the New Orleans muffaletta sandwich, but it is great on many other sandwiches. A jar of olive tapenade also makes a wonderful gift.

Things You'll Need

• Food processor
• Colander
• Large bowl
• Spoon
• 3 cup storage container
• 15 ounce can pitted black olives
• 16 ounce jar green salad olives with pimentos
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried crushed oregano leaves
• 1 to 2 teaspoons freshly ground black pepper (coarse)

Instructions

1. Drain brine from black and green olives using the colander.

2. Rinse the olives well under running water to remove excess salt.

3. Place about two-thirds of the olives in the food processor and pulse a few times until the olives are coarsely chopped, in about quarter-inch pieces. Pour the olives in a bowl.

4. Finely chop the remaining olives in the food processor and put in the bowl with the other olives. Having a mixture of coarsely and finely chopped olives ensures texture and flavor distribution.

5. Mix in the vinegar, olive oil and spices. Transfer the tapenade to an airtight container and store in the refrigerator.

Tips & Warnings

• Olive tapenade becomes more delicious and aromatic after it has been refrigerated a couple of days.