If you love olives (and I know not everyone does), I promise you will love this tapenade. One of my friends recently told me she was going to call this "Olive Crack" rather than "Olive Tapenade" because she couldn't stop eating it. I concur.
I can't claim the recipe as my own. Credit goes to my aunt, who, as I've mentioned previously, is a fabulous cook. While I was at her house over Labor Day weekend I discovered leftover olive tapenade in her refrigerator, which she had made for a dinner party a few nights before. I devoured almost all of it immediately and begged her to make more so we could not only serve it at a cocktail party they were hosting that night, but also so that I could go home, make it, and share the recipe with you.
This is one of those recipes that will stick with you for years and years, and one that will come in handy time and time again. Whether you're looking to whip up a quick snack for yourself, or an hors d'oeuvre to serve at a cocktail or dinner party, this is a recipe you should keep in your back pocket.
And the best part? It's so, so easy to make and you only need two (two!) ingredients. Are you sold?
1 cup pitted black or Kalamata olives (I usually buy the "nice kind" from the olive bar in Whole Foods)
1/4 cup roasted baby yellow tomatoes
Preheat the oven to 450º.
Roast the baby yellow tomatoes in olive oil (1 teaspoon should be enough) for 25 minutes, or until golden.
Pit the olives and place in a food processor with the roasted tomatoes. Blend until smooth.
If the tapenade tastes too salty, feel free to add more roasted tomatoes (it should cut the salt). My aunt also added an anchovie, but I didn't have any in my refrigerator and it tasted perfectly fine without.
Enjoy on a toasted gluten-free baguette or crackers (as I mentioned in an earlier post I love Glutino's Gluten Free Table Crackers), or with sliced vegetables (red pepper is my favorite).
This should keep in your fridge for at least 3-5 days.