RECIPE MAGIC!

SPANISH BLACK OLIVE TAPENADE

Our black olive tapenade comes from the Spanish island of Mallorca. Serve as an appetizer with extra olive oil and crusty bread.

INGREDIENTS:

1 cup Castelvetrano or Manzanilla green olives, pitted (see below)
½ cup Kalamata black olives, pitted (see below)
¼ cup fresh Italian parsley, leaves and thin stems only
1 tbsp drained capers
¼ cup Rosemary EVOO
2 medium cloves garlic, minced
1 tbsp Sicilian Lemon white balsamic or Sherry Reserva Vinegar

TIP: To pit olives, place handful on cutting board. Use a large measuring cup of wide-based jar. Press down on the olives until they break into pieces. Remove pits. 

DIRECTIONS:

Place all ingredients in your food processor. Pulse about 10 times then scrape sides and pulse until well chopped but not pureed. Serve as a spread on crusty bread, or as a briny topping for meats and veggies.