Castelvetrano Olive Tapenade

10 ounces Pitted Castelvetrano Olives, drained -about 3 cups

2 garlic cloves, finely grated or minced (start with one, add more to taste)

1 ½ cups fresh herbs, chopped- basil, cilantro, Italian parsley (use two, or a mix of all)

1 tablespoon lemon zest, chopped

1 teaspoon dried oregano

1 cup extra virgin olive oil

Salt and fresh black pepper to taste

¼- 1 teaspoon Aleppo chili flakes (or sub red pepper flakes)

2 teaspoons red wine vinegar, more to taste or a squeeze of lemon juice

Drain the olives and chop them. You can slice them like the photo, or chop them smaller, or if in a hurry, lightly pulse them in a food processor. I will say I prefer them sliced (for presentation) and it takes only 10 minutes.
Place the sliced olives in a medium bowl, and add garlic, fresh herbs, lemon zest, oregano, olive oil, a generous pinch of salt, fresh cracked pepper and chili flakes. Add 1 teaspoon red wine vinegar, give and good mix.
Taste. Add more garlic if you like (you want to taste the garlic without it being overpowering) and adjust salt, pepper, chili flakes, and vinegar to taste.
Serve as an appetizer in a wide, shallow bowl with focaccia bread, bruschetta, or crackers.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

CategoryTapenade

CuisineMediterranean

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyVery Easy ⏰ 10m