Black Olive Tapenade

By: Cheese Secrets — Posted on November 8, 2014

To make two cups:

4 tins sliced black olives, drained

1/4 cup good quality EVOO

1 tsp. crushed chillies

freshly ground pepper

Mix all together in a big bowl.  In two batches, blend in food processor – making the first batch very smooth, and the second batch a little chunkier.  Mix together and serve in a pretty dish with lots of crackers for dipping.

 

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