Olive Tapenade

Name: Olive Tapenade
Yield: Approximately ¾ cup
Ingredients: ½ teaspoon worcestershire sauce; 2 teaspoons white wine vinegar or vinegar of choice; 5½ oz. jar manzanilla olives stuffed with pimiento, or a rounded cup of your favorite olives; 2 teaspoons olive oil of choice (vegetable oil will also work); 1 scant teaspoon dijon mustard or prepared mustard of choice; 1 tablespoon very finely chopped onion and garlic, combined in whatever proportions you wish; 3 drops hot sauce

Preparation info

Approximately
¾ cup

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

5½ oz. jar manzanilla olives stuffed with pimiento, or a rounded cup of your favorite olives
1 tablespoon very finely chopped o

Condiment
Vegan
Spicy
Gluten-free

Method

Finely chop the olives. This is best done by hand as it is easier to control the texture.
Combine all the ingredients and mix well.
Store several days in the refrigerator to blend the flavors before serving as a cracker spread.