This flavorful tapenade is easy to make, and works well as an appetizer or accompaniment for roasted meats.
Ingredients
1cupcastelvetrano olivespitted
1/2cuplecino olivespitted
1/4cuplightly packed fresh Italian parsley leaves
3 tbspextra virgin olive oil(high-quality)
1largegarlic cloveminced
1/2tspcrushed red pepper flakes
Instructions
Place all ingredients into a food processor* and pulse until well chopped, but not pureed.
Store leftovers in the refrigerator for up to 2 weeks.
Notes
*No food processor? You may also chop the ingredients by hand and stir together.Olive Type: Feel free to use other types of high-quality olives in this recipe, such as Kalamata, Nicoise, Cerignola, Picholine, and Gordal. You can use any mix of olives totaling 1.5 cups.Storing leftovers: Keep in the fridge for up to 2 weeks.Freezing: Store in an airtight container for up to 2 months.