Garlic Confit Olive Tapenade

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Garlic Confit Olive Tapenade Recipe

SAUCE ON Grilled Portobello Mushroom • Tuna Salad • Toasted Everything Bagel

Ingredients

All of the Ingredients for Garlic Confit Olive Tapenade

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

Preparation

1.

Peel 9 cloves of garlic easily by shaking them vigorously between 2 metal bowls

Quick Garlic Peeling Method

Peels Falling off Garlic Cloves after Shaking Method

Peeled Garlic Cloves

2.

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

Garlic Confit

Garlic Confit

Garlic Confit for Olive Tapenade

3.

To a food processor, add confit garlic, castelvetrano olives, kalamata olives, black olives, reserved garlic confit oil, lemon juice/zest, jarred roasted red bell pepper, capers, parsley, thyme, chile de arbol, salt and pepper

Ingredients for Garlic Confit Ready to be Blended

4.

Pulse 5 times or until desired consistency

Garlic Confit Olive Tapenade

5.

Serve on a toasted baguette!

Garlic Confit Olive Tapenade