Olive tapenade is one of my favorites and this recipe is a favorite, as well. The flavors blend nicely after a couple of hours in the refrigerator.

Ingredients

• 1 cup chopped black olives
• 1 cup chopped calamata olives
• 1 cup chopped green olives (okay to use pimento stuffed)
• 1 Tbsp finely chopped red pimento (if you didn’t use pimento stuffed olives)
• 1 tsp garlic puree
• 1 Tbsp cold pressed olive oil
• ¼ cup finely chopped sun-dried tomatoes
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Add 1 small can chopped mild Ortega green chilies (if you like a little more kick)

Preparation

Mix all ingredients together in a large bowl.

Place mixed ingredients in a container with a tight lid and put in the refrigerator.

Refrigerate for a couple of hours or overnight.

Serve

Place a small spoonful on baked crackers or thin slices of toasted sourdough bread.