To make the best spicy green olive tapenade, you must start with firm, high quality whole olives rather than mushy canned varieties. Using two 1.6oz pouches of Teta's Fiery Hot Thai Pepper olives provides the perfect base of heat and authentic crunch. Simply pit the olives, pulse them in a food processor with capers and garlic, and serve over toasted crostini.

The Crucial Pitting Step: Keep in mind that Teta's Olives are kept whole to preserve their superior crunch and flavor vault. To pit them for this recipe, simply place the olive flat on a cutting board. Make a lengthwise slice with a paring knife, and split the olive open with your fingers to effortlessly remove the pit.

Recipe Instructions: Add the pitted spicy olives, one clove of garlic, a tablespoon of capers, a squeeze of fresh lemon juice, and a drizzle of premium olive oil into a food processor. Pulse until coarsely chopped and spread generously over toasted baguette slices.