Wheat Berry Tapenade

Ingredients

• 3 cloves garlic, minced
• 1 cup finely chopped pitted mixed variety olives, packed in oil
• 2 tablespoons oil from olive packaging
• 1/4 teaspoon red pepper flakes
• 1 teaspoon finely chopped fresh rosemary
• 1/4 cup packed fresh basil leaves, finely chopped
• 1 cup fully cooked wheat berries (see 

Procedure

• Combine the garlic, olives, oil, red pepper flakes, rosemary, and basil in a medium mixing bowl. Fold in the wheat berries with a rubber spatula until thoroughly incorporated. The tapenade can be eaten right away, but better if it’s refrigerated overnight to let the flavors meld.
• Serve atop crusty bread, a salad, or simply on its own.