Olive Tapenade

The bitter, tangy and even sassy flavor of olives, mixed with garlic, capers and lemon make a great spread or dipper for blank palette chips, breads or toasts. So easy to make this Star for the charcuterie board! ‍

Olive Tapenade

1 1/2 cup olives, pitted - a combination of Nicoise, Kalamata or mild green olives

1/4 cup lighlty packed fresh parsley

1 tablespoon red bell pepper, finely minced

1 tablespoon drained capers

1/4 cup olive coil

2 medium cloves garlic finely minced

1 tablespoon lemon juice

freshly ground black pepper, to taste

-In the bowl of a food processor, combine all of the ingredients. Pulse briefly about 10 times then scrape down the sides of the jar.

-Pulse a few more times until well chopped but not pureed, or until you reach your desired consistency. Serve with slices of dry toasts, crostini or crackers, as a dip on a charcuterie board, or as an accompaniment with grilled meats and fish.. Makes 1 1/2 cups.

Process the ingredients all together in a food processor unto will combined and finely chopped. Garnish with fresh parsley leaves.

Let tapenade chill for about an hour, for flavors to meld. Serve chilled or at room temperature.

Serve with crackers, crostini, bread or dry toasts.

Makes a great addition as a dip to a charcuterie board.