It’s-a-snap green olive tapenade really is. As you may know, I am a big fan of dips and spreads because they are a great way of serving vegetables as an appetizer. The green version of this traditional spread from Provence isn’t just easy to make, it also happens to be really tasty and slightly less salty than its black counterpart. You can use any pitted green olives in brine and it will turn out perfect.
Use it as a dip with veggies or spread generously on crackers or crostinis for a perfect pre-dinner snack.
Ingredients
- 1 jar – 450g – pitted green olives (not the ones that are stuffed with pimiento)
- 2 tbsp herbes de Provences
- 1 heaping tbsp capers (optional)
- 1 tsp red wine vinegar
- 1/3 cup olive oil
Instructions
- Place all ingredients in a small mixer and blend until smooth, shutting it off and scraping down the whole bits now and then to make sure everything gets blended
- Spoon the spread into a bowl and leave covered in fridge until ready to serve. Keeps for 4-5 days.
