Greek Oregano Olive Tapenade
Why buy it when you can make it 10 times better! This is a wonderful and easy olive tapenade that features Nelson Olive Oil Co Greek Oregano Fused Olive Oil and Pinot Noir Vinegar. Feel free to use whatever combination of green and black olives that you love. A great accompaniment to your charcuterie board, or spread it on sandwiches and wraps. The olive lovers dream!
Click the image below for a video tutorial!
1 c kalamata olives, pitted
1c castelvetrano olives, pitted
1 clove garlic, roughly chopped
1 tbsp NOOC Pinot Noir Wine Vinegar
1 tsp freshly squeezed lemon juice
1/4 c Italian flat leaf parsley, roughly chopped
salt (optional), to taste
freshly ground pepper, to taste
In a small food processor, place olives, garlic, parsley, lemon juice and vinegar. Pulse until just combined, scraping down sides as needed. Add half of the oregano olive oil and blend for about 5 seconds, or until well-combined. Add the rest of the oil and puree until you reach a rough paste. Season with pepper (and salt if desired) and pulse a few more times to combine.