Traditionally, a tapenade includes olives, capers and anchovies. This tapenade includes the olives part.
I had what turned out to be about three-quarters of a cup of Luques olives (a very nice green olive that I used here most recently) left in a jar, and I decided to use them up.
I pulled out my food processor, and processed each of these ingredients separately (because I wasn’t sure how much I would need):
- the 3/4 cup of olives, pitted first!
- 1/4 of a small red onion (I got about 2 tablespoons from this, and used 1 1/2 tablespoons)
- 1 garlic clove
- handful of cilantro
I didn’t purée them, just got them to a small mince.
I enjoyed this on crackers…along with cocktails and the company of my husband and sister!