Olive Tapenade For Bruschetta

1. 1

   Finely chop both kinds of olives and garlic cloves. I use a hand-chopper (Pampered Chef) to achieve a very fine texture. Stir olives and garlic together. Add oregano and black pepper to olive mix, stir to blend. Add the olive oil and give a final stir. Place in a covered container to refrigerate for 24 hours or longer.

2. 2

   Note from Spence's Girl: If you have more tapenade than bread, this is excellent tossed into a pasta sauce or used as the olive salad component of a muffalletta sandwich!

* Per serving · 4 servings · Values may vary.

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