Olive Tapenade

Olive Tapenade is a zesty spread we use on muffuletta sandwiches, on toasted slices of bread or crackers for appetizers. It can also be used as a topping for fish. 
This is a simple version that uses black and stuffed green olives. It appeared in The Kirby House Cookbook and is a recipe we used for catered events.

Olive Tapenade
1 cup green stuffed olives
1 cup black (ripe) olives
1/4 chopped red onion
2 tablespoons freshly squeezed lemon juice
1 tablespoon prepared horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
Dash of hot pepper sauce (such as Tabasco®)
Dash of Worcestershire sauce
1/2 cup olive oil

1. Combine all ingredients except olive oil in the work bowl of a food processor. Chop coarsely, suing a pulsing motion.
   
2. Add oil gradually as processor is running, being careful not to over-process the mixture.
3. Cover the tapenade and allow to marinated in the refrigerator several hours before using.

 Use tapenade to make muffuletta sandwiches . . .

Recipe without photos . . .
Olive Tapenade
1 cup green stuffed olives
1 cup black (ripe) olives
1/4 chopped red onion
2 tablespoons freshly squeezed lemon juice
1 tablespoon prepared horseradish
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
Dash of hot pepper sauce (such as Tabasco®)
Dash of Worcestershire sauce
1/2 cup olive oil

1. Combine all ingredients except olive oil in the work bowl of a food processor. Chop coarsely, suing a pulsing motion.
2. Add oil gradually as processor is running, being careful not to over-process the mixture.
3. Cover the tapenade and allow to marinated in the refrigerator several hours before using.