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