Tapenade

2 Ea. Red onions, small dice

1 Cup Calamata olives

1 Cup Picholene olives

1 Cup Niscoise olives

2 Bunches Basil, chiffonade

2 bunches Parsley, chopped

2 Tblsp Red pepper flakes

1/2 Cup Extra virgin olive oil

Salt and pepper to taste

Pit and rough chop olives. Prep all other ingredients. Combine everything in a stainless steel bowl. mix well. Adjust seasoning and olive oil. Should be chunky, not smooth. Store covered and refrigerated for up to three days.

 

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