How to Make Easy and Inexpensive Olive Tapenade
- 1). Drain brine from black and green olives using the colander.
- 2). Rinse the olives well under running water to remove excess salt.
- 3). Place about two-thirds of the olives in the food processor and pulse a few times until the olives are coarsely chopped, in about quarter-inch pieces. Pour the olives in a bowl.
- 4). Finely chop the remaining olives in the food processor and put in the bowl with the other olives. Having a mixture of coarsely and finely chopped olives ensures texture and flavor distribution.
- 5). Mix in the vinegar, olive oil and spices. Transfer the tapenade to an airtight container and store in the refrigerator.
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