This is my take on the traditional olive tapenade – the recipe came about because I had an abundance of feta and olives in my fridge! I was really happy with the result, it pairs perfectly with wine (and vodka or gin!) so it is a great dip to bring to cocktail or dinner parties. This recipe makes about 4 cups prepared so adjust according to how much you need. You can also use any type of olive, I mixed my favorite green and black varieties.
- 1/2 lb. green olives, whole and pitted
- 1/2 lb. black olives, whole and pitted
- 6 oz. feta crumbles
- 1 lemon
- Olive oil
- Dried herb seasoning
In a food processor mix the olives and feta until minced – you can process until just crumbly like the picture above or continue to blend to make a smoother texture, like pate. Place mixture in a large bowl and add the juice from your lemon, a dash or two of olive oil, and dried herb seasoning to taste. Stir, taste, adjust if needed and voila – you’re done!