This Greek tapenade is a balanced and bright mix of Kalamata and Mt. Athos olives roughly chopped with capers, garlic, peppers and spices. Perfect for salads, sandwiches, pasta and more.
Create Mediterranean-inspired potato skins and stuff baked potato wedges with olive bruschetta and crumbled feta. For a lighter option, stuff an avocado half.
Pairs well with:
Vegan, Organic, Gluten-free