Olive Tapenade

We've spent a great deal of time in The South of France and in many other regions of France. We love Tapenade on a toasted slice of Baguette. Tapenade, Olives and Cheese are often included during an afternoon apéro along with great cocktails like Pernod.

The apéritif, or apéro as it's known in France, is a French ritual that combines drinks, food and friends.
Official evening apéro time typically takes place between 6pm. and 9pm. depending on when you're planning to have dinner. It's served before dinner.
We've even enjoyed it at 4:00 in the afternoon.

Here's a delicious Homemade Tapenade.
It's Vegetarian because a traditional Tapenade often includes Anchovies.

Here's what you'll need:
A Food Processor


2 Large Cloves of Garlic, minced
1 C of Kalamata Olives, pitted
4 tsp of drained Capers
1 Whole Pickled Piquillo Pepper, seeded
2 TBS of chopped fresh Parsley leaves
2 TBS Fresh Lemon Juice
2 TBS Olive Oil
1/4 tsp Black Pepper

Spoon all of the ingredients into a Food Processor.
Pulse until it's finely chopped. Leave it a bit Chunky. Don't create a Paste.

Remove to a Serving Bowl.
Serve accompanied by Toasted Slices of a Baguette or Toasted Pita Bread.

Enjoy!
Peace in the Kitchen!