Home / Condiments, Seasonings, and Sauces Tapenade By Kim Ohlweiler Gluten free Serves over fish or on crusty bread. Use on fish or crusty bread Print this recipe Cook mode Share this recipe Email this recipe Copy the link Recipe link Ingredients US Metric Tapenade ¼ cup Kalamata Olives, chopped ¼ cup Pimiento Stuffed Green Olives, chopped ¼ jarred roasted red peppers, chopped 2 cloves garlic, finely chopped 1 tablespoon capers, chopped 2 anchovy fillets, finely chopped ¼ of a small onion, finely chopped 1½ tablespoons Balsamic vinegar Directions Combine all ingredients in a small bowl.
