This decadent, buttery toffee is covered in a layer of silky chocolate and sprinkled with salty almonds. The dish is simple to prepare and ideal for bake sales or gift-giving over the holidays. I consistently receive praise and requests for more of my toffee sweet.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (6 ounce) jar pitted green olives, drained
- 1 (5 ounce) jar pitted Kalamata olives, drained
- 1 (2 ounce) jar capers, drained
- ½ cup olive oil
- ½ cup flat-leaf parsley
- 3 cloves garlic, or more to taste
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon dried oregano
- freshly ground black pepper to taste
Instructions
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Reviews
Really salty
Excellent recipe! Huge hit at my game night party. Will definitely make again and again. Thank you for the recipe!
Too salty as is…next time I will not use any added salt until after it is fully blended.
Awesome
I fix this for my Bunko retired teachers, they love it with toasted baguettes.
I love tapenade and this is a good recipe, but I have to point out that the olives are themselves already very salty. I think it’s not necessary to add salt and the whole jar of capers – which is saltier than the olives. I would add max 1 tablespoon of capers, or less. I use to add chopped walnuts, just for crunch. Thank you.
This recipe has the ingredients that make a good tapenade. However it is missing some kick. I added red pepper flakes. A dash of cayenne would also work. I also added a tablespoon of chopped basil and a dash of olive oil that really enhanced the flavor. Jotoole