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the greek project by gourmet project
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olive tapenade

Course Appetizer
Cuisine greek
Servings 1 jar
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 cup greek olives
  • 1 handful basil leaves
  • 1 small handful oregano leaves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon capers

Instructions

  1. Learned from Jamie Oliver: smash each olive with the bottom of a jar, then squeeze it with your hands, to remove the stone.
  2. Place all the ingredients in a food processor and pulse a few seconds. You want it coarsely chopped.

  3. Done. Refrigerate up to a week and enjoy over crostini, French baguettes or bruschetta.