Olive Tapenade Recipe

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Recipe By Inn at Cedar Falls

Olive Tapenade

• 1 cup Queen stuffed olives-rinsed and processed to small chop
• 1 cup Kalamata Olives-rinsed processed to small chop
• 1 cup Artichoke hearts (canned is easiest)-processed to small chop
• ½ cup Roasted Red Peppers-processed to small chop
• ½ cup Fresh Parsley-chopped fine
• 4 cloves Garlic-chopped fine
• 1 cup Olive Oil
• Salt and pepper to taste

1. Place all the ingredients except the salt and pepper in mixing bowl and mix well. Season to taste with salt and pepper. You should taste the olive oil, so you may need more if necessary. This will last a couple of weeks in the cooler because of the oil. Serve with Garlic rubbed Crostinis.

 

 

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