Truffled Olive Tapenade

Ingredients

• 3 cups Kalamata olives, pitted and drained
• 3 tablespoons fresh flat leaf parsley
• 2 tablespoons fresh rosemary
• 2 tablespoons red wine vinegar
• 1 tablespoon Truffle Oil by The Truffleist
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Measure all of the ingredients for the tapenade into a food processor.
2. Pulse until all ingredients are combined but maintain some rustic texture.
3. Serve with toasted bread