Spanish salad olives, diced and mixed with garlic, red pepper flakes, and marinated in olive oil, to create a wonderful topping for bread or crackers, as a snack or to accent a meal
2 jars Spanish Olives
2 Cloves Garlic
1 Teaspoon Red Pepper Flakes
Extra Virgin olive Oil
[Music] hello welcome to the mechanic Cooks today we’re going to make olive tapenade it’s easy and delicious Spanish salad olives diced and mixed with garlic red pepper flakes and marinated in olive oil to create a wonderful topping for bread or crackers as a snack or to Accent a meal be sure to use Spanish salad olives rinse them under running water this is important they come in brine yet when we’re done they will be in olive oil just put them in a large SI under running water make sure to rinse out the jar as well get out any pieces and rinse out the brine then onto a paper towel lined Bowl to dry them a little bit I’m using two jars so a layer of paper towels in the middle helps I want to absorb as much water as possible now dice them up remember the tapenade will be spread on bread or crackers so they will need to be diced pretty fine dice them in batches there’s no way you can do them all together and I prefer to do this by hand if you want to use a food processor just be careful and pulse for a second at a time till the desired chop is achieved as you chop them transfer to a bowl tell me if you like this recipe or if you’ve made it I’d love to hear from you now for the garlic I love garlic so I use a lot you can use more or less depending on your preference just make sure to dice them really fine nothing is worse than a big chunk of garlic in the mouth when they’re done add them to the diced olives now for the pepper flakes I’m adding a/4 of a teaspoon for each jar that gives the tapanade just a little warmth each time you make this recipe adjust to the desired Heat and I know you’ll make this recipe again it’s really good remember you can add heat but you can’t remove a little goes a long way so be careful now mix everything together you want the garlic and the pepper flakes to be evenly spread throughout the whole tapenade using the original jars for storage spoon in the mixture don’t worry everything will fit now fill with olive oil it may take a few fills to do this as the oil seeps to the bottom put the Caps back on I usually allow 2 to 3 days for the tapenade to mature and the flavors to stabilize now spread on your favorite cracker or toasted bread enjoy and go to mechanic cooks.com for more great recipes