Olive Tapenade

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Chef Deanna has used this recipe a couple of times this summer, most recently in a white bean, escarole and tapenade bruschetta. It is DIVINE. You can always buy tapenade at the store, but this will taste better, guaranteed.

Olive Tapenade

Prep Time 10 mins
Total Time 10 mins
Course Appetizers

Ingredients
  

  • 1.5 cup kalamata olives pitted
  • 2 each anchovy filets
  • 3 tbsp capers rinsed
  • 1.5 tbsp parsley chopped
  • 1.5 tbsp basil chopped
  • 3 tbsp MTOO Jalapeno Balsamic Vinegar
  • 2 tsp Chimichurri Spice Blend
  • 1/4 cup MTOO Gremolata Olive Oil

Instructions
 

  • In the bowl of a food processor, add all of the ingredients except the olive oil. While the machine is running, drizzle the gremolata olive oil slowly until combined well but still a little textured.
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