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Tomato Olive Tapenade

Food & Drink
Finished Tomato Olive Tapanade


  • 1 pound fresh tomatoes, chopped

  • 2 whole, peeled garlic cloves, chopped

  • 1/2 cup coarsely chopped black olives

  • 1/8 cup extra virgin olive oil

  • Drizzle of balsamic vinegar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1-2 teaspoons fresh oregano, or 1/2 teaspoon dried oregano

  • Pinch of red pepper flakes


  1. Combine all ingredients in a bowl.

  2. Serve over toasted bread for an easy bruschetta, or spoon over cooked fish, pasta, or chicken.

This recipe was originally published by @lauren_lane_culinarian and is reprinted with the permission of the author.

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