Perfect with on a cheese plate and delicious as a condiment in a salami sandwich, this olive tapenade is really easy to make. I use my favorite type of olives for this, Castelvetrano, which are buttery in flavor and have a firmer texture than the typical Kalamata black olive. I leave this tapenade on the chunkier side, but if you're going for a smoother texture, feel free to blend longer or add more olive oil to the mixture.
1.5 cups pitted olives
2 cloves garlic (medium in size or three small)
2 tablespoons extra virgin olive oil (if you have a nicer finishing olive oil, this would be a good time to use it)
1 tablespoon white wine vinegar
1 teaspoon salt
1/2 teaspoon red chili flake
Small handful of fresh mint (about 1/4 cup)
Small handful of fresh parsley (about 1/4 cup)
This is really as simple as combining the ingredients in a food processor and blending until you reach the desired consistency. I would recommend roughly chopping the garlic and herbs before hand. Enjoy right away or if you make ahead of time, be sure to bring it to room temp before serving so the oil can melt back to a liquid state if it hardens in the fridge.