Olive Tapenade for Bruschetta

Name: Olive Tapenade for Bruschetta
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Yield: 10 serving(s)
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

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Recipe by yinyangkat

from Spence's Girl Word press

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READY IN: 54mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

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.
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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