How to Make Red and Green Tapenade

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In this instructable I will show you how you can make red and green tapenade. Green tapenade is made with slightly different ingredients than red tapenade. The taste of red tapenade is usually a little softer than green tapenade. Both tapenades are delicious to eat with some bread, toast or crackers. I like to eat it with Turkish pide bread (see my previous instructable how you can make this).

The tapenades are easy to make by following my recipe. You can make it in a matter of minutes and store it in the refrigerator for at least a week.

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Step 1: What You Need to Make the Tapenades

To make the red tapenade you need the following ingredients:

  • 10 black olives
  • 2 cloves of garlic
  • 1/2 cup half sun-dried tomatoes
  • 6 cherry tomatoes
  • 1 tablespoon of olive oil

For the green tapenade you need:

  • 10 green olives
  • 2 cloves of garlic
  • 1 cup rucola
  • 1 tablespoon of olive oil from sun-dried tomatoes
  • 2 sun-dried tomatoes

Step 2: Instructions

  1. First take the ingredients for the red tapenade and put them in a food processor.
  2. Pulse the food processor. If you want a really rustic tapenade pulse a couple of times, if you want a very smooth tapenade let the food processor run for a couple of minutes.
  3. Repeat these two steps for the green tapenade.
  4. You can eat the tapenade immediately or store it store it in the refrigerator for at least a week.

Step 3: Watch How to Make the Tapenade

Want to see how you can make rustic olive and sun-dried tomato tapenade? Then watch the 1-minute instruction video above.

Step 4: Notes

I hope you enjoy this recipe! If you tried out this recipe or have some suggestions then let me know via the comments.

More information and a printable recipe can be found on The Tortilla Channel.

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