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Olive-Caper Tapenade with Fresh Mint

Yield Makes about 2/3 cup
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.

Ingredients

  • 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

  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.

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

  3. Serve With: Grilled steak, chicken, scallops or firm-fleshed white fish or on burgers.