Olive Tapenade

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 8
• 4 garlic cloves, cracked (may use less if you prefer a less garlicky flavor)
• 1/4 cup olive oil (i use extra virgin)
• 1 (6 ounce) can black olives, drained (i use about 1/3 kalamata for a zippier flavor)
• 1 sprig rosemary, fresh
• 1 1/2 tablespoons dried parsley or 1/4 cup fresh parsley
• 1 tablespoon roasted red pepper, chopped (optional)
• 1 teaspoon balsamic vinegar
• 3 drops tabasco sauce

Recipe

• 1 crack garlic (smash it with the side of a chef's knife) and let sit in heated oil for 1-4 hours, then discard garlic.
• 2 combine oil and herbs and about 1/2 olives in food processor until minced small.
• 3 add remaining olives and pulse until chopped small, but not pureed.
• 4 serve on chunks of french or italian bread.