Recipes Olive Tapenade Bread Dip Spoodles Boardwalk

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 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
½ Teaspoon Ground Black Pepper
1 cup Olive Oil
2 ounces Red Wine Vinegar

Method of Preparation
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.