Easy Food Recipes and Cooking - Chunky Mixed Olive Tapenade
Makes about 1-3/4 cups
1 cup black olives, chopped
1/2 cup garlic-stuffed green olives (about 1/4 lb), chopped
1/3 cup sun-dried tomatoes, chopped
Juice and zest of 1/2 lemon
3 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper (or more to taste)
2 tablespoons fresh parsley, chopped
Combine the black olives, green olives, sun-dried tomatoes, lemon juice and zest, olive oil, red pepper and parsley in a small bowl. Season to taste with salt and pepper. Refrigerate for a minimum of 2 hours to allow the flavors to blend. Serve with crackers or thinly sliced, toasted baguette.