Homemade olive tapenade is a delicious blend of a variety of olives and aromatics and is one of my favorite additions to a cheese board or when we have appetizers for dinner. If you do not have a food processor pulsing the olives in a blender will work just fine make sure you have some oil in the blender. If you do not have a food processor to chop all the ingredients, you can use your trusty chef’s knife. Hi guys, I hope you all enjoyed this long Labour Day weekend! I will use leftover warm olives to make a quick tapenade but you can make this recipe without warming them. If you can't find grapeseed oil, olive oil is another great alternative. This is not the time where I use the cheap olives that come in a can. For this recipe, you need quality olives, parsley, extra … Always fold in basil and rosemary, to much friction heat from the blender or food processor will turn your basil brown. Make extra tapenade because you’ll surely find other uses for it: plopped into pasta, over a homemade pizza, or over grilled meat or fish. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Your imagination is the limit! Football season is right around the corner now so I wanted to share with you a delicious recipe for Black Olive Tapenade.This French olive spread is the perfect appetizer you need for any party.. Olive Tapenade comes together in a minute, allowing you to enjoy your guests without spending hours in the kitchen. In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and ¼ teaspoon pepper. How to Make Tapenade: Tapenade is simple, and its deliciousness depends quite a bit on the quality of the ingredients you use, so keep that in mind. Pulse 2 to 3 times until coarsely chopped. Just dump the olives in a food processor and you have tapenade in less than 3 minutes! 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