Donostia Foods olives are little morsels of deliciousness straight from the jar. A haughty proclamation, certainly, but supported by customer testimonials time and time again. You can't go wrong just popping open a jar and indulging your olive-centric desires.
However, perhaps you're seeking a new way to enjoy such exceptional, salty goodness. And you'd like to spread it on a cracker. The solution: this manzanilla olive tapenade.
Our variation of this simple recipe from Vanilla and Bean, we included only manzanilla olives and substituted piment d'Espelette for black pepper for a more unique and colorful experience. Add olive oil, capers, sun-dried tomatoes (yes, yes, forgotten in the representative photos), garlic, dried oregano, fresh parsley and basil, and a squeeze of lemon and pulse to the proper chunky consistency in a food processor and you'll have it prepared in 10 minutes. Let it sit in the refrigerator for awhile before serving to allow the flavors to marinate and mix to maximum effect. Make it ahead of time and store refrigerated for up to a week.
Ingredients available on this very website:
For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.
Comments will be approved before showing up.