This recipe is from Spoodles which used to be located in Walt Disney World’s Boardwalk resort. It was closed down in 2009 and eventually re-opened as Kouzzina by Cat Cora.

Ingredients

14 ounces Green Olives Stuffed with Pimiento
7 ounces Kalamata Olives
2 ounces Pickled Onions
4 ounces Pepperocini
6 ounces Carrots
5 ounces Celery
1 Tablespoon Minced Garlic
¾ Teaspoon Celery Salt
1 Tsp. Dried Oregano
1 Tsp. Dried Basil
½ Tsp. Ground Black Pepper
1 cup Olive Oil
2 ounces Red Wine Vinegar

Procedure

Place Olives, Onions, Peppers, Carrots and Celery in a food processor. Pulse until all ingredients are finely chopped, but not pureed.

Fold in remaining ingredients and season with Kosher Salt and Black Pepper

For bread dip, mix 2 tablespoons of the Tapenade with ¼ cup of Olive Oil.