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Truffled Olive Tapenade

Recipes

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