Homemade Olive Tapenade

Bold, Briny, and Unhurried

Tapenade is one of those preparations that rewards patience and punishes nothing. It asks only that you gather, pulse, and taste — a slow accumulation of salt and depth that builds quietly into something far greater than its parts. There's an honesty to it, too. No heat required, no technique to master. Just the kind of focused, unhurried attention that transforms a jar of good olives and a handful of pantry staples into something worthy of a long afternoon table.

Ingredients

• 1 16oz jar Giardinera Garden Mix, drained and rinsed
• 1 3.5oz. jar Alessi Capers, drained
• 1/2 cups Alessi Sun Dried Tomatoes in Olive Oil, drained
• 1 7oz. jar Spanish Olives, drained
• 1 7oz. jar Vigo Pitted Calamata Olives, drained
• 3/4 cups Alessi Red and Yellow Roasted Peppers, drained
• 1/4-1/2 cups Alessi Extra Virgin Olive Oil
• 1 tablespoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste

Instructions

1. Combine all ingredients in a food processor and process until desired consistency is reached.
2. If mixture is too dry, add more olive oil.
3. Serve on baked fish with a sprinkle of Vigo Feta Cheese, as a tapenade with Alessi Toast, or on top of your favorite hummus!
4. This recipe was created by Leanne Neff and Sofia Tsikitas.