Olive Tapenade

Yield: 10 servings

Preparation Time: 10 min; Refrigerate: 1 hour

Ingredients

1/2 cup black Kalamata olives, pitted, drained and chopped

1/2 cup green Kalamata olives, pitted, drained and chopped

1/2 cup fresh parsley, chopped

2 teaspoons capers

2 teaspoons chopped pimiento

1 teaspoon minced garlic

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 teaspoon dried onion

1 teaspoon dried basil

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon hot sauce

1 baguette, cut into 1/4 inch slices and toasted

Directions:

Combine olives, parsley, capers, pimiento, garlic, olive oil, vinegar, onion, basil, pepper flakes and hot sauce. Stir together until combined.

Refrigerate to blend flavors.

Serve with toasted bread.

Please note that some ingredients and brands may not be available in every store.

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