Shelly's Recipe

TAPENADE

Category: Spreads -- Cold

1 cup pitted black olives
1 cup pitted green olives
1 cup pitted kalamata olives
3 cloves garlic, peeled
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon oregano, black pepper, cayenne pepper
1 teaspoon chopped parsley

Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop with food processor, or by hand, then add balsamic vinegar and olive oil, add spices and herb. Process leaving little chunks or smooth which ever you prefer.

Refrigerate for at least one hour, or overnight if possible, before serving. Serve with baguette bread, pita points, bread sticks, Italian crusty homemade bread, rye bread, garlic bread, just a few suggestions. (I like to cut mine out with cookie cutter shapes for the occassion. Also, this spread is great on sandwich with salami and provolone, or as a pizza topping.)