Olive Tapenade

Olive tapenade has become one of my new favorite appetizers. You don’t see it too often at restaurants, but when I do I order it for sure.

I do have an obsession with all things salty though. From olives, to pickles, and salty sauces like soy sauce and Worcestershire. I’ve always been that way. I’ll choose salty over sweet any day.

The first time I had olive tapenade was on vacation at a resort in Mexico. It was at the French restaurant at the resort and it was served as the chef’s special appetizer.

When we went back a little over a year later they were still serving it. So it must have been a hit.

Instead of the feta mixed in like mine, they served a nice side of whipped feta. If you would like a recipe for whipped feta you can find one here. I can’t get enough of some whipped feta spread.

Ingredients

• 1 cup kalamata olives
• 1/2 cup of green olives
• 1 1/2 TBSP capers
• 4 TBSP feta cheese
• 3 garlic cloves
• 3 TBSP olive oil
• 2 TBSP lemon juice
• Toasted baguette
• 1 baguette loaf
• 4 TBSP olive oil

Instructions

1. Preheat oven to 350 degrees
2. Slice baguette bread and lay on a baking sheet and brush on olive oil and cook for 12 minutes until golden brown
3. ......................................

for full recipes please see : www.glitterandgraze.com

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