Taryn already made a basic olive tapenade for the blog once before, so this time I thought I would do things a little differently and throw some sautéed mushrooms into the mix. I also used kalamata olives exclusively – my favorite kind – instead of a medley of different olives. If you love mushrooms and you can’t get enough Greek olives, this is the spread you’ve been waiting for.
So far, I’ve used this tapenade on crackers, toast, sandwiches, and pitas. I’ve been storing it in a jar in the fridge and it’s lasted me about a week. Sadly though, I’m down to the last few bites.
Kalamata olives and sautéed mushrooms blended together with capers, garlic, lemon juice, and fresh herbs to form a perfect mixture.
- 1 cup kalamata olives
- 1/2 cup sautéed white mushrooms
- 1 tbsp minced garlic
- 1 tbsp chopped cilantro
- 1 tbsp chopped parsley
- 1/2 tbsp capers
- 1 tsp lemon juice
- 1 tsp olive oil
- 1 tsp black pepper
- pinch of sea salt
- Place all ingredients in a food processor and pulse until minced.