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. Black olives and I go way back to the days when I placed them on every finger while waiting for the finishing touches on Thanksgiving dinner. Grandma would walk by and tell me, “No more.” Olives were not appetizers to grandma. They were a part of the main event.
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. And today we shall make them into an appetizer so we can enjoy them before the turkey is ready.
Olive tapenade is incredibly easy to make and a perfect party pleasing appetizer. Just combine these ingredients in a food processor:
- 6 oz. drained black (or if you’re feeling especially grown up) kalamata olives
- 1 1/2 cups of drained green olives (with pimento is more colorful)
- 1 teaspoon of capers
- 2 garlic cloves, minced
- 5 tablespoons extra virgin olive oil
- Salt & pepper
- Freshly chopped herbs like rosemary, thyme, parsley and/or oregano (optional)
- 1 long French baguette
- 1 cup extra virgin olive oil
Process olives until combined & beautifully 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. Flip and toast the other side as well.
Place 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.