You can make this slightly spicy tapenade with both oil-cured and brine-cured olives; just be sure to use large ones, which are easier to pit. Serve with: grilled steak, chicken, scallops or firm-fleshed white fish, or on burgers.
1/2 cup flat-leaf parsley leaves
1/4 cup mint leaves
1/4 cup extra-virgin olive oil
2 tablespoons capers, drained
1/8 teaspoon crushed red pepper
1 cup assorted olives (about 5 ounces), pitted
How to Make It
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.
Make Ahead: The tapenade can be refrigerated for up to 3 days. Let return to room temperature before serving.
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