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.