Olive Tapenade

Filed under: Appetizers, Appetizers - Cold.

1 cup Queen stuffed olives - rinsed and processed to small chop
1 cup Kalamata Olives - rinsed processed to small chop
1 cup Artichoke hearts (canned is easiest)- processed to small chop
1/2 cup Roasted Red Peppers - processed to small chop
1/2 cup Fresh Parsley - finely chopped
4 cloves Garlic - finely chopped
1 cup Olive Oil
Salt and pepper to taste

Place all the ingredients except the salt and pepper in mixing bowl and mix well.
Season to taste with salt and pepper.
You should taste the olive oil, so you may need more if necessary.
This will last a couple of weeks in the cooler because of the oil.
Serve with Garlic rubbed Crostinis.

Recipe Summary:

Other recipes by Inn & Spa At Cedar Falls:
Poppy Seed Muffins
Stuffed French Toast
Lemon Blueberry Cheesecake
Sausage Egg And Cheese Muffins
Herb Roasted Rack Of Lamb
Truffled Filet
Blueberry Caramel Breakfast Pudding
Chocolate Fudge Cake
Mixed Berry Cobbler W/vanilla Bean Ice Cream

Recipe Provided By:
Inn & Spa At Cedar Falls
Logan, OH

Logan Bed and Breakfast Inns