Olive Tapenade

HEAT marinade for about 3 minutes

1. •  3 T olive oil

   • 2 t Herbs de Provence

   • 1/4 t Pepper

   • 1/4 t salt

   • 1/8 t Aleppo pepper

   • 2 cloves garlic, crushed

OFF HEAT and COOLED ADD to oil and RESERVE:

1. •  1T lemon juice for 15 minutes

   • 1/2 T red wine vinegar

   • 1 t lemon zest

   • 1/4 t honey

MIX tapenade together:

1. • 1 can olives, diced

   • 6 cloves roasted garlic, chopped

   • 1/4 cup red/yellow pepper, roasted and diced

   • 1/4 cup red onion, diced

   • 1/4 cup fresh basil, sliced

   • 1 T capers

MARINATE tapenade for at least 2 hours in the refrigerator.