Perfect for entertaining, you can make this flavor-packed tapenade ahead. When company comes, it's ready to go...and really delicious!
cost per recipe: $5.24
The price is determined by the national average.
ounces pitted green olives (about 40)
tablespoons drained capers
cloves garlic, minced
tablespoons olive oil
tablespoon lemon juice
teaspoon dried oregano leaves, crushed
teaspoon ground black pepper
(16 ounces) sourdough, rosemary or French sourdough bread, cut into 1-inch slices
Place the olives, capers and garlic into a food processor. Cover and process until the mixture is finely chopped. Add 6 tablespoons oil and the lemon juice and process just until combined. Do not overprocess to purée the mixture.
Spoon the tapenade into a small bowl. Stir in the oregano and black pepper.
Brush the bread slices with the remaining oil. Lightly oil the grill rack and heat the grill to medium-high. Grill the bread slices for 4 minutes or until lightly browned on both sides, turning the bread slices over once halfway through grilling. Serve with the tapenade for dipping.