A couple of my favorite things in the world are bruschetta and olives so it is only natural that I would enjoy olive tapenade placed upon sourdough bruschetta. First, a quick history about olives and me.
There was a time when my grandmother would slap the grandchildren’s hands if we took more than our share of black olives. This was when I learned to sneak olives. I also used to beg to drink the olive juice at the bottom of the can. Other people thought that was gross. This is when I learned to sneak olive juice. Today, I cook with olive juice instead of water in many of my Italian and other savory recipes. I’ve never hated a black olive. Oh, how I love them. Let me count the ways… one on each finger.
Green olives, on the other hand, (no pun intended – well, maybe intended) were of the devil but then I grew up and understood the goodness of both black and green olives. And then I had to combine them.
Olive tapenade is incredibly easy to make and a perfect party pleasing appetizer. Just combine these ingredients in a food processor:
- 1 – 6 ounce can of drained black olives
- 1 1/2 cups of drained green olives with pimento
- 1 teaspoon of capers
- 2 garlic cloves
- 5 tablespoons extra virgin olive oil
- Salt & pepper
- Freshly chopped herbs like rosemary, thyme, parsley and/or oregano (optional)
Process olives until finely combined & chopped or longer for more of a pate’ consistency. Either way is glorious. Place breads on a tray and under the broiler (with oven door open a little so you can keep an eye on them) until toasted golden.
Spread olive tapenade on bruschetta just before serving.
Enjoy as many as you like, just watch out for grandma, keeper of the olives.
If you enjoy black olives more than you enjoy green olives you can increase the black ones & decrease the green. It’s all up to your preferences which is, indeed, a beautiful thing.