Olive Tapenade: Charles Street Cafe

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 24 ounces cans pitted black olives
• 12 ounces jar spanish queen pitted olives (with pimento)
• 4 garlic cloves, thinly sliced
• 5 basil leaves, torn
• 1 cup olive oil
• chopped sun-dried tomato
• rosemary
• oregano
• pine nuts
• anchovy
• gorgonzola

Recipe

• 1 pulse the above , adding a bit of olive oil at each pulse--.
• 2 careful not to emulsify---pulse in batches to keep texture.
• 3 (may chop some of the olives to add more texture).
• 4 we sterilize a large pickle jar to store our basic olive tapenade for up to 1 mo.
• 5 hope you enjoy my first recipe to zaar!