Bold and briny, this olive tapenade is perfect as an easy appetizer or sandwich spread! Serve it with a crusty baguette, toasted crostini, crackers, or spread it on a classic muffuletta sandwich.
0 Add the olives, pepperoncinis, capers, garlic, pickled cauliflower florets, roasted red peppers, coarsely chopped shallot, olive oil, lemon juice and zest, red wine vinegar, and red pepper flakes to a food processor.
1 Pulse the ingredients together until a chunky spread forms.
