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Serves : MAKES ABOUT 2/3 CUP

You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones, which are easier to pit. Serve with: grilled steak, chicken, scallops or firm-fleshed white fish, or on burgers.  Satisfying Vegetarian Recipes

How to Make It

Step

In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped. Add the olives and pulse until finely chopped but not pureed.

Make Ahead

The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.

Serve With

Grilled steak, chicken, scallops or firm-fleshed white fish or on burgers.

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