I have always been a big fan of olives! When I was small girl my dad use to take me to the city's only Deli & Imports store to taste and buy olives and I was excited to go every single time! Sometimes I was so anxious to try all the different kinds of olives that I would put 2 or 3 in my mouth at the same time – it caused me swallow a couple of pits but it was worthy!
I like olives so much that I am always trying to incorporate them in my dishes. Today, I want to share with you two recipes that can be great life-savers when you are planning a party:
2 cups of Kalamata olives, pitted and drained
1/3 cup of green olives, pitted and drained
1 clove of garlic, coarsely chopped
½ cup of sweet roasted peppers
1 tablespoon of capers, rinsed and drained
1 teaspoon of dried oregano
2 large leaves of fresh Basil, roughly chopped
¼ cup of olive oil
Ground black pepper to taste
Place all the ingredients in the bowl of a food processor and pulse for 20 seconds or until you obtain the desired consistency. Put the tapenade in the refrigerator for up to 12 hours for flavor infusion.
Use it in dips, savory tarts and appetizers or as a spread for sandwiches and bruschettas.
Light Olive Dip
15oz (1 container) of ricotta cheese
In a bowl combine the ricotta cheese and homemade tapenade. Stir with a rubber spatula until combined. Preserve it covered in the refrigerator for 2 weeks. Serve it with crackers or small toasts.
If you don’t have time to make your homemade tapenade, you can use an entire jar of store-bought tapenade to make this quick and tasty dip.