Easy 4 Minute Olive Tapenade
Makes 1 ½ cups
Ingredients
- 3 jars olives (10 ounces)
- 6 cloves Garlic
- ¼ Teaspoon red pepper flakes
- 1 ½ Teaspoon pickled banana pappers
- 1 Tablespoon Rosemary
- ⅓ Cup olive oil
- 2 Tablespoon balsamic vinegar
- fresh cracked pepper
Instructions
- Drain the olives and place them in the bowl of the food processor with a blade attachment.3 jars olives
- Add the rest of the ingredients to the bowl and pulse until the texture you desire.6 cloves Garlic, ¼ Teaspoon red pepper flakes, 1 ½ Teaspoon pickled banana pappers, 1 Tablespoon Rosemary, ⅓ Cup olive oil, 2 Tablespoon balsamic vinegar, fresh cracked pepper
- Scrape down the sides of the bowl and pulse again.
Notes
If using my warm olive recipe, be sure to remove the pay leaf and the orange peel before pulsing in the food processor.
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