Name: Olive Tapenade
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 10 oz. Mezetta pitted Greek Kalamata Olives – drained and rinsed; 10 oz. Mezetta Spanish Queen Olives, Pimento Stuffed – drained and rinsed; 6 – 8 Sun dried tomatoes; 4 anchovy fillets; 1 large clove garlic; 2 tablespoons capers; 1/4 cup fresh parsley; 1/4 cup fresh basil leaves; Juice of 1/2 small lemon; 3 tablespoons olive oil; 2 – 3 tablespoons grated Parmesan cheese; 1/4 tsp. red pepper flakes

Olive Tapenade

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5 from 4 reviews

Author: Living the Gourmet
Total Time: 10 minutes
Yield: 10-12 1x

Ingredients

Units Scale

10 oz. Mezetta pitted Greek Kalamata Olives - drained and rinsed
10 oz. Mezetta Spanish Queen Olives, Pimento Stuffed - drained and rinsed
6 - 8 Sun dried tomatoes
4 anchovy fillets
1 large clove garlic
2 tablespoons capers
1/4 cup fresh parsley
1/4 cup fresh basil leaves
Juice of 1/2 small lemon
3 tablespoons olive oil
2 - 3 tablespoons grated Parmesan cheese
1/4 tsp. red pepper flakes

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Instructions

Place all of the above ingredients in a food processor and process.
Place in a serving bowl and serve thin sliced cheese and thin sliced Artisan or Italian bread.

Prep Time: 10 minutes
Category: Appetizer
Cuisine: French

Nutrition

Serving Size: 1