Artichoke and Olive Tapenade
I read somewhere, or saw while browsing through a paleo cookbook, something about an artichoke and olive dip, or tapenade. I googled a few recipes and put them together, along with what I had on hand, to prepare a delicious tapenade. It was a hit at women’s wine night, and with my husband!
1 large jar of artichokes (costco, 33 oz)
1 large can of whole black olives
1 large jar green olives stuffed with pimento
(optional) a little bit of salt to taste
2-3 tbsp parsley
juice from half a lemon
2-3 tbsp capers
2-3 cloves of minced garlic
1/4 cup to 1/2 cup extra virgin olive oil
Drain olives, capers to remove juice. Drain MOST of the oil from the jar of artichokes. Add all ingredients in to food processor and blend well. Will take a minute to blend and mince all if you don’t chop the artichokes prior to adding (I didn’t).
If you have other or varied amounts of olives/artichokes on hand, don’t worry about it. You can’t mess this up. Season to your taste and liking.
Serve with Gluten-free crackers, or GF crostini. The favorite vehicle for getting this dip in to your mouth so far are Glutino’s bagel chips!