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
How would you rate this recipe?
Preparation
Chef’s notes
Store leftovers in an airtight container in the fridge for up to 4 days.