Spicy Spanish Olive Tapenade

Recipe

Add to food processor bowl:
6.5 oz green spanish olives with pimento
2T to 1/4 cup olive oil or spicy olive oil (see spicy olive oil recipe)
Pulse for 1 second 4 or 5 times
Add to food processor bowl:
1/4 cup purple raisins
1/4 cup pumpkin seeds or pine nuts
Pulse for 1 second 2 or 3 times
Add to food processor bowl:
1 garlic clove minced
1/4 cup chopped yellow onion
Pulse for 1 second two times
Transfer mixture to serving bowl.
Stir in:
Black Pepper
2T to 1/4 cup Locatelli Romano or Parmesan Cheese
Serve with pita chips, crusty Italian bread or flatbread. You can also toast thinly sliced Italian or French loaves of bread and then spread with tapenade for a stunning bruschetta.

Kalamata Olive Tapenade

Kalamata Olive Tapenade Recipe

Add 6.5 oz kalamata olives (or one drained 13 oz jar)to food processor
Pulse 3 - 4 times
Add,
1/4 cup dark raisins and
1/4 cup pine nuts
Process for 3 seconds
Add,
2T to 1/4 cup olive oil
1 garlic clove minced
2T chopped yellow onion or shallots
Process for 3 seconds
Transfer tapenade to bowl and stir in,
Black Pepper
1/4 cup Locatelli Romano Cheese

Remember, the ingredients and quantities are very flexible. Add pepper flakes to make this spicy or leave out the raisins if you don't want any sweetness. Also, the longer the tapenade sits, the more the flavors fuse. If you plan to serve immediately, make sure garlic is really minced before going in the processor and feel free to add more onion.

I would love to hear some of your own variations to this recipe. Leave a comment! Thanks.