Olive Tapenade

This was easy. Too easy.

I took a trip to the olive bar at Whole Foods. I picked out a variety of olives as well as artichokes and peppers.

Placed them in a little bowl.

I added garlic.

Chopped up some fresh basil from my garden.

Not thinking very well, I added cilantro from the farm share I’ve participated in this year. I thought I was adding parsley! :P No matter. It tasted great!

Now you see all the ingredients in a much-too-small bowl.

Tossed all ingredients into a food processor.

Give ‘er a whirl. And voila!

Olive Tapenade

INGREDIENTS:

• 1 cup Kalmata, Niçiose, or any hard, salty european black and green olive mix, PITTED
• 1/2 pickled artichoke
• 1/2 roasted red pepper
• 2 cloves garlic
• 4T chopped parsley or cilantro
• 4T chopped basil
• 1/4 cup olive oil (note: I did not add olive oil above since the olives I used were mixed with oil already)

NOTE: many of the ingredients above were purchased at an olive bar with the exception of the flat leaf and garlic


METHOD:

Add all ingredients into a food processor and pulse until finely chopped. Serve with toast, crackers or french bread.