Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/5231/
Olive Tapenade
Yield: 10 servings
Preparation Time: 10 min; Refrigerate: 1 hour
Ingredients
| 1/2 | cup | black Kalamata olives, pitted, drained and chopped | |
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| 1/2 | cup | green Kalamata olives, pitted, drained and chopped | |
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| 1/2 | cup | fresh parsley, chopped | |
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| 2 | teaspoons | capers | |
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| 2 | teaspoons | chopped pimiento | |
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| 1 | teaspoon | minced garlic | |
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| 1/4 | cup | olive oil | |
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| 1 | tablespoon | balsamic vinegar | |
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| 1 | teaspoon | dried onion | |
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| 1 | teaspoon | dried basil | |
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| 1/8 | teaspoon | crushed red pepper flakes | |
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| 1/8 | teaspoon | hot sauce | |
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| 1 | baguette, cut into 1/4 inch slices and toasted | ||
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Directions:
Combine olives, parsley, capers, pimiento, garlic, olive oil, vinegar, onion, basil, pepper flakes and hot sauce. Stir together until combined.
Refrigerate to blend flavors.
Serve with toasted bread.
Please note that some ingredients and brands may not be available in every store.
Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/5231/
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