Spicy Olive Tapenade

We were going over to a friend’s house for New Years Eve, so I wanted to bring some food. One of Jon’s favorite dishes currently is this spicy olive tapenade. If you’re not sure that the olives are pit-free, I would suggest chopping by hand of sorting through them before putting into a food processor. It’s a little time consuming to do by hand, but better than destroying your food processor with olive pits!

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Spicy Olive Tapenade

1.5 lbs mixed pitted olives (kalamata, Greek mix, chile olives, etc.)
6 peppadew peppers
1 Tbsp olive oil
1 Tbsp thyme
1 Tbsp red pepper flakes (use less for a less spicy tapenade)
1/2 Tbsp freshly ground pepper
1 Tbsp lemon juice
1/2 clove garlic, very finely minced

In a food processor or using a large knife, chop the olives and peppers together. If using the food processor, be sure not to over process as the tapenade is best with slightly larger pieces. Chop the peppers at the same time into similarly sized pieces. 

Mix together the chopped olives and peppers with all of the other ingredients. Taste and adjust seasoning as needed. 

Serve with freshly grilled or toasted bread that has been brushed with olive oil. Perfect with hummus or other dips and spreads.

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