Olive Tapenade

7 ingredients
3 steps

Ingredients

  • 6 ounces drained weight pitted kalamata olives
  • 6 ounces drained weight pimento-stuffed green olives
  • 3 garlic cloves, finely minced
  • 3 -4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika

Directions

  1. 1
    Make sure there are no pits in the black olives, rinse all olives lightly, if desired.
  2. 2
    Grind in a food processor, or force through the fine holes of a meat grinder, which is better.
  3. 3
    Add all remains ingredients, eat soon, or keep for later.

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