2 cups of pitted Kalamata olives rough chopped
¾ cup of Spanish Queen Olives with Pimiento rough chopped
½ cup Castelvetrano olives pitted rough chopped
1-2 TBS carrot finely grated
1 garlic clove finely grated
1 TBS grated Orange zest
Half tsp red Anaheim pepper finely diced
1 TBS Italian flat leaf parsley finely chopped
1 TBS (more or less depending on what is needed) EVOO (Extra Virigin Olive Oil)
Pinch of S n P (Salt and Peppa)
1-2 large Naan bread
In a small food processor, combine all olives, carrot, garlic, orange zest, red pepper, parsley, S n P and pulse chop as you slowly add the EVOO. We only do this 30 seconds just a few pulses as you don’t want to over mix as it will turn into more of a paste – we prefer to have our tapenade chunky a little bit. Set aside as you prepare Naan bread. Drizzle Naan bread with EVOO and bake in a preheated 400 oven for 5-7 minutes or to desired texture- we like ours golden brown and a little crispy but to each their own!
Take out and spread olive tapenade on Naan and cut with a pizza cutter cutting wedges like a pizza and enjoy! This is sooooo yummy- Raynebow and I promise you will love it and be adding to your family favourite recipes!
Love Lisa Marie and Raynebow oxoxoxox