Olives are everywhere in Spain and they use them in a lot of great recipes. It goes great with bruschetta, or use it on salads and sandwiches for a quick Mediterranean bite. Tapenade is one of those easy, classic recipes to make when you want to clear the fridge f cocktail olives or spiced olives and herbs before they age. Try this out.
Firstly, maintain control and whatever you do, do not forget to wear safety olive finger mitts!
1 -2 cups of any olives, pitted
1 clove garlic – minced or crushed
Olive oil – Extra Virgin
Mozzarella cheese, or Parmesan, or both sliced or grated for topping
In a food processor,or your chefs knife, add the garlic and parsley and pulse until finely chopped.
Add half of the olives, a shot of olive oil, and all of the basil and continue to pulse until combined.
add the rest of the olives and pulse some more leaving some larger bits of olive in the mix for texture.
If you have kalamata olives, or fancy green other types etc., you can reserve them for the second part of the mixing adding them in to enhance a black olive tapenade and get fancy with it!
In an oven set to broil toast both sides of the baguette and rub with garlic clove.
Top with the tapenade
*Optionally Top with the mozzarella and or Parmesan cheese. Top some and leave others for a variety
Lastly, salt and pepper the mild mozzarella to make it shine before placing them back in the oven on broil for a bout 1 minute until the cheese just begins to melt