Mushroom and olive tapenade

    I love spreads, they're easy to make, keep well in the fridge and perfect for parties as you can prepare them ahead of time - and that means more time to enjoy your guests! This particular spread uses two of my favorite ingredients - mushrooms and olives, and let me tell you they make a good marriage! You can use different kinds of mushrooms for a stronger flavor. Pair it with your favorite bread or crackers and start the party!


- 400 g mushrooms, sliced
- 1/2 cup kalamata olives, pitted (make sure the olives are not too salty, if that is the case, keep them in cold water for a couple of hours or more)
- 1 Tablespoon capers, finely chopped
- 4 garlic cloves, finely minced
- a few parsley sprigs, finely chopped
- 1/2 lemon, juiced (or more, to taste)
- 3 Tablespoons extra virgin olive oil, plus more to garnish
- salt and pepper

  In a non stick pan, heat evoo, add mushrooms, sprinkle them with salt and pepper and cook, stirring often, until all liquid evaporates and mushrooms start to slightly brown. Add minced garlic and cook 2 minutes more, stirring constantly. Remove from heat and let cool. In a food processor, place mushrooms, olives, capers, parsley, lemon juice, salt and pepper and pulse until you reach a fine consistency, do not overprocess as it will turn into a paste (unless you prefer that!). Taste and adjust seasonings, place tapenade into a bowl and drizzle with extra olive oil. A little tip - don't skimp on the sea salt and pepper, it makes a big difference! Enjoy!

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