So easy to make, this flavorful spread is an elegant hors d’oeuvre atop toasted baguette or pita wedges, and a wonderful accompaniment for roast meats. You can also use it as a sandwich spread or in a pasta salad. Use any high-quality olives you like in the recipe.
Ingredients:
- 1 ½ c. olives, pitted
- ¼ c. Italian parsley leaves, loosely packed
- 3 Tbsp. cold-pressed extra-virgin olive oil
- 1 large garlic clove, minced
- ½ tsp. red pepper flakes
Directions:
Place all ingredients in a food processor and pulse until chopped fine (do NOT puree). Leftovers will keep in the refrigerator for up to two weeks. You may also freeze this tapenade in an airtight container for up to two months.
