Olive tapenade

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This is the second of two copy cat recipes I searched for after my birthday dinner. We got this from an Italian restaunt with some toasted French bread and pita chips. Salty, yes. But delicious!

  • 1 cup pitted kalamata olives, drained
  • 1 cup green olives with pimentos, drained
  • 1/4 cup capers, drained
  • 1/4 cup finely chopped red onion
  • 2 anchovies, finely chopped, optional
  • 2 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. chopped, fresh parsley or basil
  • 1/4 tsp. crushed red pepper flakes
    1. Finely chop the kalamata and green olives and place in a medium mixing bowl. Stir in the capers, red onion, and anchovies, if using. (Alternatively, place the olives, capers, red onion and anchovy in the bowl of a food processor. Pulse several times to break up into little pieces and combine. Transfer to a mixing bowl).
    2. 2Stir in the olive oil, lemon juice, fresh parsley or basil, and crushed red pepper flakes.
    3. 3Serve alongside goat cheese and toasted slices of french bread.

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