I'm getting ready for a visit to my sister, and I'm thinking this simple and tasty tapenade might be good to make while I'm there. Putting the recipe on my blog gives me easy access when I'm travelling!
(adapted from Smitten Kitchen, from a recipe by Mario Batali)
- 1 cup (4 oz) green olives stuffed with garlic (if you can't find these, add 2 garlic cloves, minced, to the ingredients)
- 14 ounces
The tapenade will keep for up to one week in the refrigerator.