hi guys it's talia rose today i wanted to show you how to make the most amazing all the spread in all of top not olive top not is pretty much um just olive spread without the mayonnaise and not blended quite so thoroughly so i'll just take you through the process and then if you want to make the top round you can stop right there if you want to make the olive spread you can continue through so what you'll need to make this are two cups of olives you can use any kinds of olives my favorite is kalamata but today i'm actually using a green olive filled with pimento and a black olive mixture because i actually don't have kalamata olives today but kalamata are my favorite you will need a lemon some garlic olive oil if you're making the tapenade and dijon mustard and mayonnaise if you're going to be making the olive spread and then also you're going to want either a blender or a food processor in order to make spread okay so here we go so take your two cups pitted olives you would think you wouldn't need to tell people to pit them but i have actually made the mistake of thinking i bought pitted olives and then almost ruining my blender because they weren't pitted so once your olives are in there you're going to want to put in your garlic and for every cup of olives i put in about two cloves of garlic so today since i'm doing two cups of olives i'm going to use four cloves of garlic so for peeling garlic that is going to be blended i like the cut and smash method the best just cut off that prickly end point and then just smash it with the blade of your knife and the skin comes right off okay so now we have our olives and our garlic in there and you're going to want to add oh gross you're going to want to add about a teaspoon and a half of dijon mustard oh i eyeball it more than like measure oh farting noises appetizing gotcha oh finally that was annoying i will clean you up later then you're going to want to take about half a lemon and squeeze it get all the juice in there now if you're going to be making the olive tapenade which is the chunkier um olive dip without the mayonnaise then what you're going to want to do is put about three tablespoons olive oil blend it and then you're done but since i wanted to show you how to do both today i'm going to omit the olive oil and go ahead and blend it just like it is right now so you can see how it looks all nice and choppy and blended evenly so again if you're going to be making the olive tapenade add about three tablespoons of olive oil give it one more good whirl and then you are all done with your tapenade and it's a healthier option however i found not quite as delicious i've actually never made just the tapenade i've intended to but then i always end up just throwing in the mayonnaise because it makes such a delicious spread so let's go ahead and put about one cup mayo in here and then we're going to blend it for a couple more seconds if you add more than a cup of mayo i'm not going to judge you i will often add equal parts olives and mayonnaise and it's delicious mayonnaise has been added now let's give it another whirl and don't forget the most important thing to do is to go ahead and scrape the sides get all those chunks in there ugh i'm making such a mess and one more time and then the most important part of the cooking process is to taste your creation fantastic my favorite way to eat this is with pita chips so it's creamy and delicious and feel free if you want to throw more mayonnaise in there um then it'll just continue to get creamy and creamier the more mayonnaise that you put in or if you prefer to leave it a little chunkier then just put less mayonnaise now if you want to get really fancy what you can do to really give the zing and to make it amazing is instead of the dijon and the lemon juice go ahead and put in an anchovy or two it's so amazing it tastes wonderful and it has that zing that kind of homemade caesar dressing with anchovies has in it and it's delicious however i know it really turns most people off so when i'm making this for company or i don't have anchovies i will use lemon and dijon mustard instead to get that kind of zany zing um that you're looking for when you're doing the olive tapenade so this is amazing on sandwiches it's so good dipped with bread it will make you seem like an amazing foodie and cook if you bust this out at a dinner party with your friends and it's really not hard to make and it's super quick and easy and it's usually ingredients that you have lying around the house now oddly enough there is something so magical that happens to this olive spread when you put it in the fridge and you let it sit overnight it just gets more and more delicious it's like all the olives and the garlic and lemon all get together and have a party become best friends and then you put it in your mouth and you're in the party all of a sudden and it's just so good so don't be afraid to put this in the fridge and let it sit for a while because it's only gonna get better with age get in my belly maybe just one more taste test still good so while i was busy making all the spread she was busy pooping in her pants yeah yeah i literally cannot get through one video without one of my children pooping all over themselves all right guys that's it super easy i hope it comes out amazing