Despite the fact that the 4th of July is perhaps the most predictably scheduled holiday on the calendar, I still feel blindsided by its seemingly sudden approach. It’s hard to believe that it’s even July already- What happened to the other 6 months that are supposed to come before it? I can’t recall a single one.
No need to panic though, Independence Day is such a laid back and happy-go-lucky event that there’s rarely much preparation to be done in advance. Slice up a big watermelon, pack a giant cooler full of ice, sodas, and beer, and I’d say that you’re all set for a party. Once your guests come, toss some veggie burgers and dogs on the grill, and then drag the kids down to the beach at night to watch the fireworks. Sounds like a pretty good day, right?
Well, if that’s not enough for you, here’s one super simple hors d’oeuvre that you can whip up and impress your friends with. Tapenade, a basic paste made of pureed olives, is not a new concept in the least, but only recently have I gained an appreciation for olives and discovered how delicious they can be. Now, I’ve found myself smearing this chunky dip over crackers, in sandwiches, and even stirred into hot pasta. My version is somewhat heavy on the garlic, but not so much so that you have to worry about garlic breath after enjoying a dollop.
Although some tapenades are completely smooth, I prefer mine with a bit of texture, so I only pulse the mixture in the food processor. You’re welcome to puree the heck out it if you prefer.
Roasted Garlic Tapenade
This chunky kalamata tapenade is is somewhat heavy on the garlic, but not so much so that you have to worry about dragon breath after enjoying a dollop.
Ingredients
- 1 Cups Kalamata Olives
- 1/2 Teaspoon Kelp Powder (Optional)
- 1 Tablespoon Balsamic Vinegar
- 4 Cloves Roasted Garlic
- 1/2 – 1 Teaspoon Fresh Rosemary
- 1 Tablespoon Olive Oil
Instructions
- Place all of the ingredients in your food processor or blender, and pulse until everything is well-incorporated but still slightly chunky. Dish it up alongside chips or crackers for a “self-serve” kind of snack, or spoon a dollop on small pieces of toast and top with fresh chives for easy little crudites.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 27Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 54mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
You can’t go wrong with roasted garlic and olives, ever. Looks like a lovely starter for any feast, and yes, where did all those other months go?! It’s insane!
Ive always loved olives. Occasionally my boyfriend and I will buy a tub and eat them ALL!
I should try your tapinade, looks addictive, YUM!
Rose
Yummy! I love tapenade and make it often,but next time I will try your recipe for it,,,
Isn’t this year just ridiculous!? I can’t remember how I got to this month! Time is just flying by!
I totally agree… where did July come from??? When did that happen??
olive you to for that Recipe. Thanks, your . . . matai
Olives are one of my weaknesses. I never really have tapenade in the house because my husband doesn’t like olives. I’ll just have to make this when we have company. Thanks for your wonderful recipe.
oh I love tapenade . these look delicious
I know what you mean–where did June go??? I love tapenade! This looks like a great version of it–and chunky rules. ;)
I love tapenade too, and I forgot about it since I haven’t been able to buy kalamata olives for such a long time.
Kelp is such a smart addition!
Mmm, a nice addition to my crackers.
I recently made olive tapenade for the first time (for my mom’s birthday as I’m not a huge olive lover). It was actually pretty good, though strong. I really love how you used roasted garlic – I’ll have to try that!
I really like the sound of using roasted garlic in a tapanade!
Roasted Garlic, interesting take and beautiful photos.
That looks delicious despite the fact that a bit of a binge on green olives along side a dirty martini a couple weeks ago has put me off has put me off olives recently. I blame the over-generous bartender lol. I bet my family would love this if I sub’ed thyme for the rosemary (they are avowed rosemary haters – such a shame). I love using roasted garlic in… well everything. You can pile it on with out overwhelming everyone (and you can lick it off your fingers before washing your hands of the sticky stuff). Yum.
July 4th always sneaks up on me. All of a sudden it’s July! Where did June go?
Your tapenade looks delicious.
Oh man, that looks SO good!
Wow this sounds amazing! Kalamata’s are my favorite! :)
Thanks for the recipe!
This looks delicious! I love your site and pictures and just nominated you for Kreativ Blogger Award and linked to you:)
What a great recipe. It is perfect for the Christmas holiday. How I love kalamata olives, one of my favorites.