This olive tapenade is super fast to make and is a great appetizer. Spread it on sliced crusty bread or crackers. You can even serve it as a salad or sandwich topping.
3 ounces green/Spanish olives
3 ounces medium pitted black olives
1/2 roasted red pepper
1/8 teaspoon fennel seed
1/8 teaspoon red pepper flakes
1 teaspoon oregano
2 tablespoons sun-dried maters
2 tablespoons juice from olives
- Place all ingredients in a food processor.
- Process until well combined. Be careful not to process too long.
- Serve chilled. Keeps in refrigerator for 2-3 days.