Time: 15 minutes

Serves: 1 1/2 cups

  • 1 cup pitted kalalmata olive
  • 1 small garlic clove
  • pinch crushed red pepper flakes
  • small handful of fresh flat-leaf parsley
  • 1 tablespoon of fresh tarrgaon
  • 1 tablespoon red or white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

BLACK OLIVE TAPENADE

Recipe courtesy Tyler Florence

Baked-Brie-and-Olive-Tapenade

Make the olive tapenade.  Add tapenade ingredients to a food processor and process to a coarse puree.  Adjust seasoning with salt and pepper and set aside.

Edited: October 14th, 2009