Olive Tapenade

Yield:
10 servings

Preparation Time:
10 min; Refrigerate: 1 hour

Ingredients:

  1. 1/2 cup black Kalamata olives, pitted, drained and chopped
  2. 1/2 cup fresh parsley, chopped
  3. 1/4 cup olive oil
  4. 1/8 teaspoon crushed red pepper flakes
  5. 1/8 teaspoon hot sauce
  6. 1 teaspoon minced garlic
  7. 1 teaspoon dried basil
  8. 1 teaspoon dried onion
  9. 1 tablespoon balsamic vinegar
  10. 2 teaspoons chopped pimiento
  11. 1 baguette, cut into 1/4 inch slices and toasted
  12. 1/2 cup green Kalamata olives, pitted, drained and chopped
  13. 2 teaspoons capers
Directions:

Combine olives, parsley, capers, pimiento, garlic, olive oil, vinegar, onion, basil, pepper flakes and hot sauce. Stir together until combined.

Refrigerate to blend flavors.

Serve with toasted bread.



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