1 c. olives, kalamata & manzanilla, reserving 2 Tbsp. of the curing oil
1 small shallot, diced
1 small clove garlic, finely chopped
2 Tbsp. parsley, finely chopped
Start by roughly chopping the olives. If you want a more course tapenade chopped the olives until there are no large pieces left. If you prefer a more fine tapenade chop the olives until you reached desired consistency. Add the shallot, garlic, and parsley. If tapenade is too dry add reserved olive oil. Great with crackers, on pizza, or by the spoonful! Enjoy!
Photography by Vanessa Rees
Food Styling by Lauren LaPenna