RECIPE ⬇️
1 cup Mezzetta Pitted Italian Castelvetrano Olives
1 cup Mezzetta Pitted Greek Kalamata Olives
1/2 cup Mezzetta Roasted Red Bell Peppers
1/4 cup Mezzetta Imported Capote Capers
1 cup Black Olives
1/2 cup Olive Oil
9 Garlic Cloves
1/2 cup Reserved Garlic Confit Oil (instructions below)
1/4 of a Lemon Juice/Zest
1/4 Bunch of Fresh Parsley
3 Thyme Sprigs
1 Chile De Arbol
1 tsp Sea Salt
1 tsp Ground Black Pepper
*Peel Garlic. PreHeat oven to 300 degrees. To a ramekin or oven safe bowl add garlic, thyme and chile de arbol. Cover in olive oil and bake for 1hr. Put all ingredients into a food processor, including the confit garlic, and pulse 5 times or until desired consistency.*
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Link to website in bio. Search “OLIVE”.
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1 Comment
Omg, looks delicious.