Tapenade: An Impressive Appetizer Isn?t That Complicated At All.

A good friend brought Tapenade to a party I had last month and left the leftovers, which I LOVED having the next day.  It tasted and looked like it was from a restaurant.  Her husband made it and I finally got the recipe (kinda).  No measurements, but I understand.  Prepare it to taste.  He simply wrote — Two kinds of Olives, Garlic (not powdered), Olive Oil, Salt, Pepper and Italian Seasonings.  For the Italian Seasonings, I used Oregano and Basil.

I think mine (pictured) tasted like his, but I’ll have to find out if he adds more “Italian Seasonings” than Basil and Oregano.  At first the above Tapenade had too many Green Olives in it and then I overcompensated a bit with the Black Olives.  Overall, I learned that good Tapenade can be made in an instance with items always on hand.