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+ servings

Tapenade

by: Indigo Mathewson
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Ingredients
  

  • 1.5 cup Kalamata Olives - pitted
  • 2 tablespoon Capers
  • 2 tablespoon Red Wine Vinegar
  • 0.25 cup Olive Oil
  • 2 tablespoon Fresh Parsley Leaves - chopped
  • 0.25 teaspoon Fresh Rosemary - chopped
  • 0.13 teaspoon Freshly Ground Pepper

Instructions
 

  • Pulse olives, capers, red wine vinegar, and olive oil in a food processor until chopped, but not fully blended. Transfer the contents to a small mixing bowl , chop parsley and mince rosemary, and mix everything together with black pepper. Serve chilled.