Olive Tapenade

Ingredients

• 2 cans anchovy stuffed olives
• 4 T roughly chopped parsley
• 6-8 cloves garlic
• 1+ teaspoon red pepper flakes
• 2 tablespoons sherry vinegar
• 1/2 cup olive oil

Instructions

1. In a food processor or blender, pulse olives, parsley, garlic, red pepper flakes and vinegar until it is completely chopped but not mushy.
2. While food processor is running, add olive oil in a steady stream. Mixture should come together and become a spread.
3. Serve on baguette slices, crostini, or on sandwiches.

Notes

• Originally from the Basque Market in Boise, ID
• We can never find anchovy-stuffed olives, so we just add anchovy fillets.
• Last time, we didn’t have anchovy so we used 1t of Worstershire sauce.