Description
Walnuts make for a delicious and more budget-friendly alternative to pine nuts in this tasty olive tapenade.
Ingredients
- 20 whole Unpitted Green Olives, Rinsed
- ½ cups Finely Chopped Walnuts
- 1-½ Tablespoon Olive Oil
- 1 clove Garlic- (large Clove) Minced
Preparation
1. Pit your olives. The easiest way to do this is to take a knife and slice the olive lengthwise, end to end. Then, lay the olive on its side and place the flat part of the blade on top of the olive. Using your palm, press firmly down on the olive to lightly crush the olive. Then, simply slip the pit out and discard.
2. Finely chop olives and then combine with walnuts, olive oil and garlic. Enjoy!
Serving suggestions: atop crostini with Neufchatel cheese, with celery and cream cheese, stuffed inside cherry tomatoes with goat cheese, sprinkled on pizza, mixed into an omelet—the possibilities are endless!
