Black Olive Tapenade Recipe
I’ve always found the RV potlucks to be more fun than any other potlucks because everybody has so many interesting travel tales to share. And usually, the stories turn to tales of who had the craziest engine breakdown, tire blowout, or other mishap along their journey. It’s all part of the road life experience, and it’s a treat to share asphalt antics with those who truly appreciate the lifestyle. And it’s even better when told with a belly full of yummy food.
One thing I love to do at potlucks is dunk vegetables, crackers, chips and breads into various mounds of tasty dips. Last summer, I created a black olive dip that definitely begs one to dip, dip, and then dip again.
This yummy Black Olive Tapenade dip can be whipped up in just moments and pairs well with any of the above-mentioned dunkers. However, I think it pairs best with toasted French bread, toasted pita triangles and raw veggies. It is also quite a treat slathered on top of some cold pasta.
With all of this dippy deliciousness, I feel I must give fair warning. This dish is addictive, so if you’re taking it to a potluck, you might want to triple or even quadruple the recipe.
Also, if you really want a dip that zings, try this recipe with green olives instead.
Makes 4 servings
Black Olive Tapenade
*1 six ounce can black olives
*3 tablespoons marinara
*3 tablespoons olive oil
*2 tablespoons balsamic vinegar
*dash of pepper
*fresh basil if you have it
It doesn’t get easier than this. Just take all of the ingredients, blend it all up in a food processor and voila, you have a great party spread!
**Want to add more vegan meals to your RV trips? Check out my new Ebook "Vegan Road Trip: Simple Vegan Recipes for your RV Kitchen" which features a variety of tasty vegan recipes--from breakfast to dessert and everything in between.**
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