So, whilst brainstorming for olive recipes, tapenade came to mind. Super easy and no cooking required - just a food processor. Tapenade is, I believe, of French (Provence) origin - a great appetizer, typically made from olives, garlic, capers, anchovies, and olive oil. These days, most supermarkets carry some version of this Mediterranean-inspired appetizer. I like the addition of sweet oil-packed sun-dried tomatoes to the olives. Here's my recipe:
2 cups pitted brine-cured black olives (e.g., Mission, Manzanillo, Kalamatas)
1/2 cup drained oil-packed sun-dried tomatoes, sliced
1/3 cup oil from sun dried tomatoes
1/3 - 1/2 cup olive oil
2 tsp. blood orange balsamic or just regular balsamic vinegar (optional)
2 tbsp. capers, drained
2 cloves garlic, chopped
2 tbsp. fresh basil, chopped
1 tbsp. fresh parsley, chopped
1 tsp. fresh thyme, chopped
Sliced baguette or crackers
1. Place olives, garlic & sun dried tomatoes in a food processor (I use the Cuisinart mini), and pulse to coarsely chop.
2. Add 1/3 cup oil from sun dried tomatoes, olive oil (to taste), capers, basil, parsley, and thyme & blend briefly (do not puree ingredients).
3. Serve with sliced baguette or crackers.