This post is part two of a three part series for the International Food Blogger Conference (IFBC) that I attended. In exchange for a discounted ticket, I agreed to share my own personal experiences while attending the IFBC. All opinions and photos as always are my own.
Alright, let’s hear it for the Olive lovers! If you’re looking for a super quick appetizer to put together, then look no further. This Easy Fresh Tapenade can be made in under 5 minutes and can feed a crowd (or a party of one, I’m not going to lie, I may have overindulged in this.)
If you’ve been following the blog lately, you probably already know about my recent trip to Sacramento to attend the IFBC.
There were several excursions offered by the IFBC that we could attend for an additional expense. Some of these were to visit local farms, so I totally jumped at this opportunity. I mean come on, I’m in the ‘Farm to Fork’ Capital!
I chose an excursion to the Capay Valley Ranches, where they produce premium quality Olive Oils, Balsamic Vinegars, Almonds, Walnuts, and Honey.
While we were there they gave us a tour of the farm, which to me was eye opening. I had never visited an Olive Farm before, so I had no idea what the process was for growing Olive Trees, and all of the work it takes to process the Olives into Olive Oil.
I learned a lot about the quality that goes into different kinds of Olive Oils. I now have a new appreciation for Olive Oil. I know that sounds funny, but I like to always know where my food comes from and how it’s processed.
They also put on an amazing spread for us at their event center.
They had a three course meal with foods that were made from their Infused Olive Oils, Nuts, and Honey.
Wowza! Everything from the Fig Kale and Quinoa Salad infused with their Meyer Lemon EVOO, to their Basil EVOO Cake Parfait with roasted Strawberries and Mascarpone Cream was heavenly!
Plus I got to meet a lot of other food bloggers and made some new friends. 🙂
Capay Valley Ranches graciously gave all of us food bloggers a gift package with some of their products at the end of the day. We also could each pick out our favorite Infused Olive Oil to bring home. I chose their Meyer Lemon Extra Virgin Olive Oil.
So after arriving home from my trip, I was inspired to made this Easy Fresh Tapenade using their Meyer Lemon EVOO.
Normally when I make Tapenade I would use regular EVOO along with some Lemon Juice. But since their EVOO is already infused with Lemon, this saved me a step. Plus in my opinion, tasted wayyy more flavorful.
I like to use two different kinds of Olives when making Tapenade. For this recipe I used Kalamata Olives and Castlevitranos Olives that were pitted.
Along with the Olives I added some Capers.
Now Olives and Capers can be a little salty, so if you want it less salty just give these a quick rinse before putting them in the food processor.
Once the Olives and Capers are added to the food processor, add in the fresh Basil Leaves, Garlic, EVOO, Pepper, and Red Pepper Flakes.
Pulse for 20 seconds to combine, stopping to scrape down the sides of the bowl, and pulse again until the mixture becomes a coarse paste.
Serve with your favorite crackers and proceed to chow down!
If you try this recipe, let me know what you think by leaving a comment below!
Cheers!
P.S. You can order their Olive Oil online and they ship for free on orders over $50. No I’m not getting paid to say this, I just really love their products!
PrintEasy Fresh Tapenade
This Easy Fresh Tapenade can be made in under 5 minutes and can feed a crowd (or a party of one, I’m not going to lie, I may have overindulged in this.)
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 16 1x
- Category: Appetizer
- Cuisine: Italian, vegetarian, gluten free
Ingredients
- 1 7oz jar pitted Kalamata Olives
- 1 7oz jar pitted Castlevitranos Olives
- 2–4 cloves Garlic depending on how big your cloves are, start with 2 and add more for more flavor if needed
- 4 Tablespoons Capers
- 8–10 fresh Basil leaves
- 3 Tbs Capay Valley Ranches Lemon Infused EVOO or you can substitute regular EVOO plus a 1 Tbs Lemon juice
- 1/4 tsp Black Pepper
- a pinch of Red Pepper Flakes
Instructions
- Rinse the olives and capers in cool water.
- Place all ingredients in a food processor.
- Pulse for 20 seconds to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste.
- Makes about 1 1/2 to 2 cups.
- Serve with crackers of choice.
- Enjoy!
Leave a Reply