Simple Olive Spread
This is a simple, vegetarian spread —similar to an olive tapenade without the anchovies and herbs. It is nice with heated bread or crackers, or in a sandwich with tuna or vegetables. Originally served as part of Observing a 4 Year Old.
Ingredients
- 20 black, pitted, Kalamata olives (drained)
- 20 green with pimento olives (drained)
- 20 capers (drained)
- 1 clove garlic (peeled and coarsely chopped)
- 1½ tablespoons extra-virgin olive oil
- black pepper
Instructions
With the mini-chop attachment for our immersion blender, we combine the olives, capers, and garlic. We pulse, scraping down the mixture a few times with a spoon. When it is coarsely puréed, we put in a ramekin and stir in the oil. We taste for seasoning and add some freshly ground black pepper. We serve with bread and refrigerate the leftovers.