Two Olive Tapenades - 1 Spicy, 1 Rich

I told you about the Hummus Vegetable Sandwich I have been making. They are so good. Well I was cheating a little. I was just finely chopping up olives instead of using tapenade. Mainly because I could not find pre-made at the store the day I went to look for it. The good thing about my cheat is that it inspired one of these tapenade recipes. I was using jalapeno stuffed green olives for the sandwich. So when I went to make my green olive tapenade I substituted pickled jalapenos for the capers. The results is the green olive version is spicy, zesty and bright. The black olive version is rich and fruity. So delicious! Tapenade is so easy to make. The food processor does all the work. Just place the ingredients in and pulse until chopped, then turn it on and drizzle in the olive oil. That is it. You have a delicious spread for crostini or sandwiches and wraps.

Spicy Green Olive Tapenade
Makes over 1 cup (9 oz.)

Ingredients

6 oz. can dry weight green olives*, pitted and drained
1 garlic clove, minced
3 sprigs of thyme, leaves picked
1 sprig of parsley
1 large leaf of basil, torn
1 Tbsp. pickled jalapeno, sliced
Zest and juice of 1/2 a lemon
1/2 shallot (or 1/4 small red onion), minced 
2 Tbsp. olive oil
Salt and pepper to taste

Directions

Add the first eight ingredients to a food processor. Pulse and drizzle in the olive oil. 

Adjust seasoning with salt and pepper and more lemon juice if desired. Serve warm or at room temperature.

Rich Black Olive Tapenade
Makes over 1 cup (9 oz.)

Ingredients

6 oz. can dry weight black olives*, pitted and drained
1 garlic clove, minced
3 sprigs of thyme, leaves picked
1 sprig of parsley
1 large leaf of basil
2 tsp. capers in white balsamic vinegar, drained
Zest and juice of 1/2 a lemon
1/2 Shallot, minced
2 Tbsp. olive oil
Salt and Pepper to taste

Directions

Add the first eight ingredients to a food processor. Pulse and drizzle in the olive oil. 

Adjust seasoning with salt and pepper and more lemon juice if desired. Serve warm or at room temperature.

*Note: I used Lindsay Naturals Olives for both these tapenades. I bought them as a lower sodium option. I did not receive any compensation for using their products.

Linking to:
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Reasons To Skip The Housework: Skip The Housework Link Party
Ms. enPlace: See Ya in the Gumbo
Dizzy, Busy & Hungry: Wine'd Down Wednesday