Olive Tapenade

Submitted by Tuck Burnette

"This recipe yields the best tapenade I have had, it will last several weeks in the refrigerator, bring to room temperature before using"

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 1 1/2 Cups
• Serves: 6-8

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