Tuesday, April 06, 2010

Olive Tapenade


In a food processor, combine
  • 1½ cups pitted Kalamata olives
  • ½ cup dry oil-cured black olives
  • ½ cup pimiento-stuffed green olives
  • 1 marinated sweet red pepper
  • 3-4 cloves garlic
  • a sprinkle of pepper
As it blends, add extra virgin olive oil as needed to make a paste.

Serve as an appetizer with crackers, good bread, or vegetable pieces.


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