Roasted Garlic Tapenade

1 Cups Kalamata Olives
1/2 Teaspoon Kelp Granules (Optional)
1 Tablespoon Balsamic Vinegar
4 Cloves Roasted Garlic
1/2 – 1 Teaspoon Fresh Rosemary
1 Tablespoon Olive Oil

Place all of the ingredients in your food processor or blender, and pulse until everything is well-incorporated but still slightly chunky.  Dish it up alongside chips or crackers for a “self-serve” kind of snack, or spoon a dollop on small pieces of toast and top with fresh chives for any easy little crudite.

©Hannah Kaminsky http://www.bittersweetblog.wordpress.com