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.
This content is from the Culinate Kitchen collection.