Olive Tapenade

Yield: 10 servings

Preparation Time: 10 min; Refrigerate: 1 hour

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Ingredients

Add black Kalamata olives, pitted, drained and chopped to shopping list 1/2 cup black Kalamata olives, pitted, drained and chopped

Add green Kalamata olives, pitted, drained and chopped to shopping list 1/2 cup green Kalamata olives, pitted, drained and chopped

Add fresh parsley, chopped to shopping list 1/2 cup fresh parsley, chopped

Add capers to shopping list 2 teaspoons capers

Add chopped pimiento to shopping list 2 teaspoons chopped pimiento

Add minced garlic to shopping list 1 teaspoon minced garlic

Add olive oil to shopping list 1/4 cup olive oil

Add balsamic vinegar to shopping list 1 tablespoon balsamic vinegar

Add dried onion to shopping list 1 teaspoon dried onion

Add dried basil to shopping list 1 teaspoon dried basil

Add crushed red pepper flakes to shopping list 1/8 teaspoon crushed red pepper flakes

Add hot sauce to shopping list 1/8 teaspoon hot sauce

Add baguette, cut into 1/4 inch slices and toasted to shopping list 1 baguette, cut into 1/4 inch slices and toasted

Grocery List: Select Shopping List Adds all checked () ingredients to your Grocery List.

Directions:

Combine olives, parsley, capers, pimiento, garlic, olive oil, vinegar, onion, basil, pepper flakes and hot sauce. Stir together until combined.

Refrigerate to blend flavors.

Serve with toasted bread.

Please note that some ingredients and brands may not be available in every store.

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