Olive Tapenade
Total Time
5 mins
Prep Time
5 mins
Rating
5 out of 5 stars
(23)
Ingredients
4 servings
- 1½ cups pitted olives, mix of kalamata and green olives
- 4 oil-packed sun-dried tomatoes
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- ½ tablespoon fresh lemon juice
- 1 garlic clove
- ⅓ cup fresh basil or parsley
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Preparation
Step 1
In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
Step 2
Pulse until combined but still chunky. Add the fresh herbs and pulse again.
Step 3
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Chef's notes
Store leftovers in an airtight container in the fridge for up to 4 days.
