Yield
MAKES ABOUT 2/3 CUP

How to Make It

Step 1

In a food processor, pulse the parsley, mint, oil, capers and crushed red pepper until finely chopped. Add the olives and pulse until finely chopped but not pureed.

Step 2

Make Ahead: The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.

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