Olive Tapenade for Bruschetta

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READY IN: 54mins
Recipe by yinyangkat

from Spence's Girl Word press

Ingredients Nutrition


  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!

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