Olive Tapenade

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

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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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