Olive Tapenade for Bruschetta

Submitted by yinyangkat

"from Spence's Girl Word press"

 

• Ready In: 54mins
• Ingredients: 6
• Serves: 10

ingredients

• 1 (5 3/4 ounce) jar pimento-stuffed green olives
• 1 (6 ounce) can black olives (any size)
• 3 large garlic cloves
• 1 tablespoon oregano
• 1 teaspoon coarse black pepper
• 1⁄3 cup extra virgin olive oil

directions

1. Finely chop both kinds of olives and garlic cloves. I use a hand-chopper (Pampered Chef) to achieve a very fine texture. Stir olives and garlic together. Add oregano and black pepper to olive mix, stir to blend. Add the olive oil and give a final stir. Place in a covered container to refrigerate for 24 hours or longer.
2. Note from Spence’s Girl: If you have more tapenade than bread, this is excellent tossed into a pasta sauce or used as the olive salad component of a muffalletta sandwich!