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Sassy Olive Tapenade

By Carrie Floyd, from the Culinate Kitchen collection

Total Time	15 minutes
Yield	½ cup

Introduction

My friend Catherine came up with this recipe, which makes an excellent crostini when spooned onto toasted bread slices. This tapenade would also be delicious on grilled tuna, or tossed with pasta. If serving it with pasta, I recommend puréeing it to a finer texture and thinning it with additional olive oil.

Ingredients

	1	cup chile-spiced green and black olives, pitted
	12	sun-dried tomatoes, reconstituted and squeezed dry
	1	large clove garlic, minced
	¼	cup chopped Italian parsley
	1	Tbsp. extra-virgin olive oil
	1 to 2	tsp. balsamic vinegar

Steps

Place all ingredients in the bowl of a food processor and pulse until the olives and tomatoes are chopped into ¼-inch size bits.
If too thick, add a little more olive oil. Season to taste with vinegar.

Notes

Be sure to check out Carrie Floyd’s Kitchen Limbo on eating in-season tomatoes.

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I recommend this recipe

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