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Ingredients
- 14 ounces green olives stuffed with pimiento
- 7 ounces Kalamata olives
- 2 ounces pickled onions
- 4 ounces pepperocini
- 6 ounces carrots
- 5 ounces celery
- 1 tablespoon minced garlic
- 3/4 teaspoon celery salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1 cup olive oil
- 2 ounces red wine vinegar
Ingredients
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Instructions
- Place olives, onions, peppers, carrots and celery in a food processor.
- Pulse until all ingredients are finely chopped, but not pureed.
- Fold in remaining ingredients and season with kosher salt and black pepper
- For bread dip, mix 2 tablespoons of the Tapenade with 1/4 cup of olive oil.
