Black olive, tarragon and chipotle tapenade

Added on July 15th, 2012 by our friend t0rie from http://thecreativecaveman.com

Cooking Steps

Whiz everything together in a food processor.

Stick in small container and eat the stuff by the spoonful that doesn’t fit in the container. (Oops.)

Serves 5

10 minutes

This is a Non-Dairy Recipe

2 cans of pitted black olives (drained)
4 cloves of garlic
1 tablespoon of capers
1 tablespoon balsamic vinegar
3 tablespoons of olive oil
1 teaspoon of tarragon
1 teaspoon of chipotle dried chili flakes
2 good pinches of sea salt
Slices of llonganisa (or crackers, or cheese, or hallumi or whatever floats yer boat - maybe just a spoon?)

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Black olive, tarragon and chipotle tapenade | Paleo Digest, on July 15th, 2012