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Olive Tapenade

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Ingredients

  • 1 cup pitted Castelvetrano olives you can substitute regular green olives, but it won’t be as good
  • 1 cup pitted black olives
  • 1 tbsp. roasted garlic
  • 2 fresh basil leaves or ½ tsp. dried basil
  • 1 tsp. capers
  • 1 pinch fresh ground black pepper
  • 1 tsp. lemon juice
  • 1 tsp. extra virgin olive oil
  • 1 tbsp. roasted red bell pepper
  • 8 slices sour dough bread
  • 1/4 lb. mozzarella cheese sliced
  • Butter spread

Instructions

  • I’ve never found a bottle of Castelvetrano olives already pitted so get a good pitter or a paring knife to separate the flesh from the stone.
  • Rinse the olives and add them to a food processor along with the other ingredients.
  • If you don’t want to roast your own garlic and peppers, the olive bar at your health food grocery store will have them.
  • Add the rest of the ingredients and pulse several times for a few seconds each time.
  • Scrape the walls of the processor after a few pulses to make sure everything gets chopped.
  • You’re not looking for a puree, just an even chop.
  • Butter one side of each slice and add cheese to the opposite side of each piece.
  • Spread a generous amount of the tapenade on every other slice.
  • Pair a slice with tapenade with a slice without.
  • Cook 4 minutes on each side at 325°.
  • Makes 4 sandwiches.
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Course; Cheese / Sandwiches