Castelvetrano olive tapenade

Castelvetrano olive tapenade

Try one of my go to sauces or accompaniments, Castelvetrano olive tapenade.  In about 5 minutes you can have one of the best sauces.

Olive tapenade is an easy french accompaniment originating in the region of Provence. This is not only easy to make, but the flavors are fantastic!i Tapenade also has a long shelf life because the majority of the ingredients are cured or preserved.

Castelvetrano olives are on the sweeter side of olive and not overly salty where you feel like your mouth is getting raw from the amount of salt you are consuming. Castelvetrano olives are probably one of my favorite olives because of their creaminess.

I love the fact that you can simply put it on a piece of bread and basically make a meal of it. Add a piece of cheese to the bread and it doesn't get much better than that. Simply pleasures is what good eating is all about and here is the recipe for Castelvetrano olive tapenade 

Green Olive Tapenade

Castelvetrano Olive Tapenade

  • 2 cups castelvetrano olives pitted
  • 1 whole garlic cloves
  • 1 cup olive oil

How to make Castelvetrano olive tapenade

  1. Place olives and garlic, into a food processor.  Puree for 15 seconds and then start adding the oil in a steady stream while the processor is still running. You probably won't need to season the tapenade because of the saltiness of all the all the ingredients. Take the olives out of a the processor and place in a bowl. Drizzle a little more olive oil on top if desired. Serve and enjoy!

    Castelvetrano olive tapenade
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