Green Olive Tapenade

This is a simple, versatile tapenade. It is best on warm focaccia or toasted slices of baguette, spread in a very thin layer. It is also terrific on sandwiches. Spread it on the inside of the bread before you make a grilled cheese (best w/cheddar) or a fresh mozzarella and tomato sandwich. It's also a good dip for baby carrots or just about anything else. I've used leftover tapenade as a sauce on pasta, as well. It's very rich and flavorful. This recipe keeps well and is a favorite at parties. 


Ingredients: green olives, extra virgin olive oil, garlic, anchovies, parsley, salt, natural preservatives, less than 0.3% lactic acid.


Recipes:


My Grandmothers Sunday dinner classic, Deviled Eggs alla Nonna Flora, a new twist on an old favorite.
6.4 Ounces

Price: $8.99
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Tags

olives, olive oil, garlic, anchovies, parsley, salt, Italy

Complements

bread, sandwiches, cheese, vegetables, pasta
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